| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Peach preserves |
| 1/3 |
c |
Bourbon; preferably sour mash |
| 1/3 |
c |
Raspberry or other fruit vinegar |
| 1 |
tb |
Lemon juice |
| 3/4 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 3/4 |
ts |
Hot pepper sauce; (up to 1) |
INSTRUCTIONS
In a small saucepan, combine all ingredients except hot pepper sauce.
Simmer over medium-low heat, stirring often, until lightly thickened, about
10 minutes. Stir in the hot pepper sauce to taste.
The sauce can be made up to a month ahead and refrigerated. Reheat before
brushing on during the last 10 minutes of grilling.
Recipe by: Cooking Live Show #CL8930 Posted to MC-Recipe Digest V1 #721 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997
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