Peach BBQ Sauce

Another great recipe from Chef Tom Reinhart
Prep Time: 5 minutes  ,   Total Time: 10 minutes,  Yield: 2 cups
A sweet and smoky combination of peaches and bourbon that perfectly complements grilled and barbecued pork. It is readily adaptable to any fruit – substitute the peach preserves with blackberry, apple, apricot, or orange.
Ingredients

• 1 cup peach preserves
• 1 cup tomato ketchup
• 2 tsp apple cider vinegar
• 4 tsp lemon juice
• 4 tsp molasses
• 2 tsp yellow mustard
• 2 tsp bourbon whiskey
• 1 tsp siracha sauce (more or less to taste)
• 1/2 tsp liquid smoke
• 1/2 tsp ground black pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp ground ginger
• as needed water (thin to desired consistency)

Instructions

1. In a medium sauce pan, combine all of the ingredients and stir well.
2. Simmer for 3 minutes over a low heat to combine the flavors. DO NOT BOIL.
3. If you desire a smooth consistency sauce, purée (very carefully) in a blender or food processor.
4. Use immediately or cool and store in an airtight container in the refrigerator for up to 7 days.

Notes
I used peach preserves so that the sauce can be made year round. It leaves large chunks of fruit in the sauce (that personally, I like).
If you prefer a smoother sauces, puree it in a blender or food processor.