Saturday, March 3, 2012
Chicken with Peach Bourbon Barbeque Sauce
Although this is a canning recipe, it doesn't have to be. There is enough sugar and acid in this homemade sauce that it will keep at least a couple of weeks in the fridge. You could also scale this back to a quarter batch for a single 16 ounce jar. Be warned: this is a sweet thick sauce, so if your into the runny vinegary Carolina stuff, this is not for you.
Yields about 4 Pint (16 ounce) Jars
Cooking Time: Approx. 90 min. (including hot water bath canning)
Adapted from Williams-Sonoma's The Art of Preserving
4 lbs peaches
1/4 cup fresh lemon juice
olive oil, for sauteing
8 ounces (about 2 cups) onion, chopped
6 cloves garlic, chopped
2 cups packed dark brown sugar
1 cup cider vinegar
1/2 cup bourbon
2 Tablespoons molasses
1 cup Worcestershire sauce
1/4 cup ketchup
2 Tablespoons peeled and grated fresh ginger
2 Tablespoons chili powder
salt and pepper, to taste
1. Pit and slice the peaches, no need to remove the skin. Toss them with the lemon juice in a bowl and set aside.
2. In a sauce pan, saute the onions in a little olive oil until tender.
3. Add the garlic and cook for another minute.
4. Add the peaches, sugar, vinegar, and bourbon. Bring to a boil then reduce to a simmer. Simmer until peaches and onion are very tender, about 30 minutes.
5. Remove from heat and puree with a hand blender.
6. Stir in the rest of the ingredients. Bring to a boil and reduce to a simmer. Simmer about 10 minutes to let the flavors meld a little. Adjust seasoning if necessary.
7. Ladle the hot sauce into hot clean jars leaving 1/4 inch headspace. Remove any air bubbles, wipe rims, and apply lids. Process for 15 minutes in a hot water bath.