This peach barbeque sauce will put a little summer into your next meal.
Peach barbeque sauce is just one of the many things you’ll run into if you travel through South Carolina or Georgia while the peach season is in full swing. The folks down there have incorporated the peach into just about everything. From tea and wine to sorbets and peach milk. Of course there is the iconic peach cobbler, as well.
I was driving home from South Carolina one summer when I happened upon a roadside stand near a peach orchard. I got an incredible deal on a bushel of peaches. I was excited as I drove away with my treasure. Then it hit me; what the hell am I going to do with all these damn peaches? As much as I love peaches, there is no possible way I can eat them all before they go bad. Of course I did have a cobbler in mind and I suppose I could give some away to family and friends, but that would still leave me with an abundance of peaches. How about a peach barbeque sauce? A large batch can be preserved indefinitely.
It was a splendid plan. I concocted quite a tasty sauce and canned about a dozen jars. It seemed as if I had enough peach barbeque sauce to last a lifetime. Nope! While I did give a few jars away, I was out in no time. I could just make more, right! Nope! Peach season was well over. I couldn’t find a fresh peach if my life depended on it.
So, I altered my recipe. If I was going to have control over my peach barbeque sauce, I needed to switch the ingredients over to year-long available ingredients. Canned peaches it will have to be. Although the final product did take a slight flavor hit, it was negligible once on meat. The flavor sacrifice was almost worth the time savings canned peaches offered over fresh peach preparation.
Peaches in a barbeque sauce provide a great fruity flavor while at the same time offering a degree of lightness. This peach barbeque sauce is ideal for poultry, lamb, pork and wild game. I think you’ll like it.
Peach Barbeque Sauce
GO GET THIS STUFF
- 1 12- oz jar 1 cup peach preserves
- 1 15- oz can of sliced peaches drained
- 1 1/2 cups ketchup
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup onions finely chopped
- 1/4 cup butter 1/2 stick
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon non-iodized salt
- 1 teaspoon cayenne pepper or per taste
THEN DO THIS
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In a food processor or blender, combine peach preserves and sliced peaches and puree.
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In a medium sauce pan, melt butter over a medium-high heat. Add onion and saute until onions are translucent.
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Combine remaining ingredients and reduce heat to medium-low. Simmer for 15 minutes while stirring often.
Recipe Notes
If you're able to find fresh peaches, substitute for preserves and canned peaches. Remove the peels and pits, dice and puree enough to equal 2 cups. Add the water at the end of the cooking time to adjust for flavor and texture. Increase the sugar per taste.
Recipe © 2018 Gary Glen | Photos © 2018 Gary Glen | All rights reserved
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