Description
This peach BBQ sauce combines fresh peaches and peach preserves with tangy vinegar, smoky spices, molasses, and savory seasonings. The result is a smooth, sweet, smoky, and fruity barbecue sauce perfect for glazing, brushing, or dipping.
Ingredients
1 teaspoon avocado or vegetable oil
1/4 cup sweet onion, finely chopped
1 small garlic clove, minced
1/2 teaspoon smoked paprika
1/8 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
12 ounces peeled & diced fresh peaches
4 tablespoons peach preserves
1/3 cup packed brown sugar
1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons molasses
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon liquid smoke
Instructions
- Heat the avocado or vegetable oil in a medium saucepan over medium heat. Add the chopped onion and minced garlic and cook for 3-4 minutes, until softened but not browned.
- Stir in the smoked paprika, cinnamon, allspice, and ground ginger. Cook for about 30 seconds to bloom the spices.
- Add the diced peaches, peach preserves, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, kosher salt, Dijon mustard, and liquid smoke. Stir until well combined.
- Bring the mixture to a simmer and cook uncovered for 15-20 minutes, stirring occasionally, until the peaches are soft and the sauce is thick enough to coat the back of a spoon.
- Remove the saucepan from the heat when the peaches are tender and the sauce has reached the desired consistency.
- Blend until smooth using an immersion blender. Alternatively, carefully transfer the hot mixture to a standard blender and blend until smooth.
- Taste the finished sauce and adjust the seasoning as desired before serving.
Notes
For a spicy sauce, add a pinch of cayenne pepper, crushed red pepper flakes, or hot sauce.
For additional smokiness, increase the smoked paprika slightly. Add extra liquid smoke sparingly because its flavor is concentrated.
Adjust the sweetness with additional peach preserves or brown sugar, or increase the apple cider vinegar for a tangier sauce.
Blend briefly for a slightly rustic texture or blend thoroughly for a silky-smooth sauce.
Allow the sauce to cool before transferring it to a clean airtight container and refrigerating.
The sauce thickens when chilled. Gently reheat over low heat and stir in a small amount of water if a thinner consistency is desired.
When using the sauce for basting, keep any portion that contacts raw meat separate from sauce intended for storage, dipping, or table service.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 55 kcal
- Sugar: 11 g
- Sodium: 105 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.4 g
- Protein: 0.3 g
- Cholesterol: 0 mg
