Lisa Atwood, Rebecca Courchesne, Rick Field

Peach Barbecue Sauce

Name: Peach Barbecue Sauce
Yield: Makes 4 one-pint (16-fl oz/500-ml) jars
Ingredients: 6 cloves garlic, chopped; ½ cup (4 fl oz/125 ml) bourbon or water; 2 Tbsp chili powder; Salt and freshly ground pepper; 1 large sweet onion such as Vidalia or Rio Sweet, coarsely chopped (about 2 cups/8 oz/250 g); 1 cup (8 fl oz/250 ml) Worcestershire sauce; 4 lb (2 kg) peaches; 1½ cups (10½ oz/330 g) firmly packed dark brown sugar; 1 cup (8 fl oz/250 ml) cider vinegar; ¼ cup (2 oz/60 g) tomato paste; ¼ cup (2 fl oz/60 ml) fresh lemon juice; 2 Tbsp peeled and grated fresh ginger; ½ cup (4 fl oz/125 ml) canola oil

Preparation info

Makes
4
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Peaches lend mellow sweetness and a syrupy consistency to barbecue sauce. This robust sauce is best used with ribs, chicken, or pork. It is prone to burning, so wait until the last 15 minutes of cooking before generously basting the meat.

Ingredients

4 lb (2 kg) peaches
¼ cup (2 fl oz<

Method

Have ready hot, clean jars and their lids.

Blanch and peel the peaches, then halve and pit. Slice the peach halves. Pour the lemon juice into a large nonreactive bowl. Add the peaches and toss to coat with the lemon juice.

In a large nonreactive saucepan over medium-low heat, warm the oil. Add the

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Part of

Condiments & Sauces

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