Recipes Side Dishes Sauces Peach Barbecue Sauce

Peach Barbecue Sauce

Peach Barbecue Sauce is rated 4.8 out of 5 by 4.
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Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 12

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

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

Directions:

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 The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

Rated 4 out of 5 by from It's but with my own twist I didn't have enough peaches so being resourceful I added 2 c of cantaloupe just for the sweetness. I used about 1/4 c vinegar and added 1 1.2 roasted jalapenos with some seeds and even then that wasn't enough. I puree some jarred jalapenos with about 1/3 c juice. I also added Anaheim pepper to the sautee. It all turned out delicious... Husband approved two thumbs UP!!
Date published: 2016-07-02
Rated 5 out of 5 by from Easy to Make I found this recipe when looking for something to do with a lug of peaches. I was hesitant, but went for it. It turned out to be easy and relatively fail-safe. We are not a hot-spicy family, so next time I'll cut back on the chili powder. It will go great with chicken and pork. A little too sweet for beef for me. Yield is right on.
Date published: 2014-09-14
Rated 5 out of 5 by from Awesome Asian Flavor This recipe creates an AMAZING Asian-flavored BBQ. I doubled the recipe and tweaked it a little, but WOW. My adjustments for a single recipe were: 1 T ground ginger (spice) 1 1/2 T chili powder Used the immersion blender instead of letting it cool and then putting it in a blender When doubling, only use 2/3 - 3/4 c oil. It's still plenty! Next time I might add more brown sugar to make it a little sweeter. Can't wait to put it on ribs, porkchops, pulled pork or chicken! I'm guessing it will caramelize very well!
Date published: 2013-09-03
Rated 5 out of 5 by from Easy with great results! It is the first time I have made BBQ sauce or canned. The sauce is very easy to make. The only hiccup was when I ran my husband out of the house after adding the vinager as he swore a sacred oath to never use it! I love the fact that no one taste overpowers another. The changes I will make next time are based on personnel taste. As a foot note, my husband was won over after I grilled chicken legs. He's comment was "Why didn't you make more!?!".
Date published: 2013-08-15
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