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
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
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.