INGREDIENTS:
- 32 oz peaches, canned
- 1 1/2 cup vinegar
- 1 cup oil
- 1/2 tsp garlic cloves, crushed
- 2 tbsps Dijon mustard
- 1 tsp cinnamon
- 3 tbsps lemon juice
- 1 tbsp Worchestershire sauce
- 1/4 tsp ginger, ground
- 1/2 tsp black pepper
- 3/4 cup maple syrup
- 1 cup brown sugar
- 2 tbsps cornstarch
METHOD:
Puree peaches. Mix corstarch with a little water. Combine all ingredients in a large saucepan and heat to low boil, stirring occasionally. continue to simmer 30 minutes, stirring frequently. Sauce may be thin, so at the end of cooking time, if necessary, add sufficient water/cornstarch mixture to give sauce consistency of commercial barbecue sauce. |
