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Recipe

Georgia Peach Barbecue Sauce

By Paul Kirk Fine Cooking Issue 39

Yield: Yields about 4 cups.

This is the sweetest of the three sauces for barbecued chicken. You can add a tablespoon or so of peach liqueur for more peach flavor.

Ingredients

  • 1/2 cup firmly packed brown sugar
  • 1 Tbs. onion salt
  • 2 tsp. freshly ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground mace
  • 1/3 cup white vinegar
  • 2 cups tomato ketchup
  • 1 cup peach preserves, puréed
  • 2 Tbs. Worcestershire sauce
  • 2 Tbs. honey
  • 4 Tbs. butter, cubed and well chilled

Preparation

  • In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.
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