Peach Barbecue Sauce
This bourbon-infused peach barbecue sauce is a savory-sweet concoction that will add a burst of flavor to your dishes. The rich, tender peaches blend harmoniously with aromatic onions, garlic, and a medley of spices to create a velvety sauce with a hint of heat. This versatile condiment is perfect for slathering on grilled meats or serving as a delicious dipping sauce. Enjoy the taste of summer in a jar all year round with this homemade delight.
— Constant Cookbook
Ingredients
- 4 lb. peaches
- 1/4 cup fresh lemon juice
- 1/2 cup canola oil
- 1 large sweet onion, such as Vidalia or Rio Sweet, coarsely chopped
- 6 garlic cloves, chopped
- 1 1/2 cups firmly packed dark brown sugar
- 1 cup cider vinegar
- 1/2 cup bourbon or water
- 1 cup Worcestershire sauce
- 1/4 cup tomato paste
- 2 Tbs. peeled and grated fresh ginger
- 2 Tbs. chili powder
- Salt and freshly ground pepper, to taste
Instructions
- Have ready 4 hot, clean one-pint jars and their lids.
- Blanch and peel the peaches, then halve them and remove the pits. Slice the peach halves. Pour the lemon juice into a large nonreactive bowl, add the peaches and stir to coat with the lemon juice.
- In a large nonreactive saucepan over medium-low heat, warm the oil. Add the onion and cook, stirring occasionally, until tender, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the peaches, sugar, vinegar and bourbon. Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, stirring occasionally, until the peaches and onion are very tender, about 30 minutes. Let cool.
- Working in batches, transfer the peach mixture to a blender and puree until smooth. Pour into a clean, large nonreactive saucepan. Add the Worcestershire sauce, tomato paste, ginger and chili powder. Bring 
to a boil over medium-high heat, reduce the heat to medium-low and simmer, uncovered, stirring often, until hot, about 10 minutes. Season with salt and pepper.
- Ladle the hot sauce into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
- Process the jars in a boiling-water bath for 15 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 weeks. Makes 4 one-pint jars.
- Adapted from <i>The Art of Preserving,</i> by Lisa Atwood, Rebecca Courchesne &amp; Rick Field (Weldon Owen, 2010).
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