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Peach Barbecue Sauce

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Submitted by Gisela

YIELD

16 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

32 924.8
OUNCES ML/G PEACHES, CANNED
1 ½ 355
CUPS ML VINEGAR
1 237
CUP ML VEGETABLE OIL
½ 2.5
TEASPOON ML GARLIC CLOVES
crushed
2 3E+1
TABLESPOONS ML DIJON MUSTARD
1 5
TEASPOON ML CINNAMON
3 45
TABLESPOONS ML LEMON JUICE
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
¼ 1.3
TEASPOON ML GINGER
ground
½ 2.5
TEASPOON ML BLACK PEPPER
¾ 177
CUP ML MAPLE SYRUP
1 237
CUP ML BROWN SUGAR *
2 3E+1
TABLESPOONS ML CORNSTARCH

Directions

Corn syrup may be substituted for the maple syrup.

Purée peaches.

Mix cornstarch with a little water.

Combine all ingredients in large saucepan and heat to low boil, stirring occasionally.

Continue to simmer 30 minutes, stirring frequently.

Sauce may be thin, so at end of cooking time, if necessary, add sufficient water/cornstarch mixture to give sauce consistency of commercial barbecue sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 212 59% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 38mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 8% Vitamin C 5%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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