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