Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Peach Barbecue Sauce

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Peach Barbecue Sauce Empty Peach Barbecue Sauce

    Post by Lobo Thu 21 Jan 2016, 10:41 pm

    Peach Barbecue Sauce Img26l
    Peach Barbecue Sauce
    Peach Barbecue Sauce Rating

    Read Reviews

    Write a Review
    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.






    • 258

    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).

    Related Tips

    • Back to top
      Current date/time is Fri 26 Apr 2024, 11:39 am