Bourbon Peach Barbecue Sauce

I'm usually not a huge fan of barbecue sauce in general, however when I came across this recipe for a peach barbecue sauce, something about this recipe just spoke to me. After all, I had just brought home a ton of peaches from Rob and my first peach picking.

I'm all about making large batches and canning anything else that I may have for future use. There is nothing quite like pulling something that you had canned at the peak of freshness off your shelves and being able to enjoy it in the dead of winter. 

This sauce pairs well with a multitude of things. I'm looking forward to slipping some into the meat of a turkey burger, or even slathering some on a cracker with cream cheese. The options are literally endless! With this chicken recipe, I had marinated chicken breasts in the sauce for a few hours prior to grilling and then brushed some on the chicken while it cooked. The sauce almost has a buttery texture to it and I now I am hooked. This will be a fixture on my canning list for many more years to come. Enjoy!

Bourbon Peach Barbecue Sauce

Recipe adapted from epicurious.com

Ingredients

1 pound fresh peaches

3/4 cup chopped sweet onion such as Vidalia

1 1/2 tablespoon canola oil

1/4 cup cider vinegar

1/4 cup bourbon

2 1/2 tablespoons honey

2 tablespoons Dijon mustard

3/4 teaspoon light brown sugar

1/4 teaspoon chili powder

1/8 teaspoon dry mustard

1/4 teaspoon kosher salt

Directions

Cut an x in bottom of each peach, then blanch in a medium saucepan of boiling water for 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.

Cook onion, jalapeño, and a pinch of kosher salt in o il in a heavy saucepan over medium heat, stirring occasionally, until softened, 8-10  minutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.

Purée in a blender.

If you would like to can this sauce, immediately pack your sanitized cans and leave about 1/4 inch space. Process in a hot bath for about 10 minutes.

Comments

[Kevin (Closet Cooking)]

A bourbon peach bbq sauce sounds so good!

[Gastronome Tart]

Thanks Kate! That is so great that you arent far from the Blue Mountains! One of my really good friends lived in Sydney at the time (now in Melbourne) Thanks for stopping by :)
Sent from my Verizon Wireless BlackBerry

[Kate@FudgyGoodness]

Hi Amy, this looks fabulous! I am new to your blog and love your profile pic from Blue Mountains (not far from us). Beautiful photography!

[Gastronome Tart]

I did use a water bath. I will be sure to add that to the recipe. I packed it as soon as it was finished cooking and processed it in the water bath for about 10 minutes. It should be okay because it is a fruit based sauce. Hope that helps :)
Sent from my Verizon Wireless BlackBerry

[CatQue]

Do you water bath can it? For how long? I have a ton of peaches and would love to make some of this to put on my shelf!

[Artful Gourmet]

This sounds delicious! I'll definitely have to try this one out. LOVE peaches!

[Jess @ littlegirlbigappetite]

Yummmm! Looks delish.

[Gastronome Tart]

Thanks! It tastes divine too :)
Sent from my Verizon Wireless BlackBerry

[belovedgreen]

This looks absolutely divine.