- 32 ounces peeled, sliced peaches
- 2 tablespoons cornstarch
- 1 1/2 cup red wine vinegar
- 1 cup cooking oil
- 1 cup brown sugar
- 3/4 cup maple syrup
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoons Worcestershire sauce
- 1 clove garlic, minced
- 1 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
Puree the peaches in a blender. Dissolve the cornstarch in a little water. Combine all of the ingredients in a saucepan and bring to a low boil. Reduce the heat and simmer for 30 minutes, stirring frequently to prevent burning. Allow to cool.
- Yields: About 3 cups sauce
- Preparation Time: 30 minutes
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