| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
16 |
Servings |
INGREDIENTS
| 32 |
oz |
Peaches, canned |
| 1 1/2 |
c |
Vinegar |
| 1 |
c |
Oil |
| 1/2 |
ts |
Garlic cloves, crushed |
| 2 |
tb |
Dijon mustard |
| 1 |
ts |
Cinnamon |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
ts |
Ginger, ground |
| 1/2 |
ts |
Black pepper |
| 3/4 |
c |
Maple syrup |
| 1 |
c |
Brown sugar |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
Corn syrup may be substituted for the maple syrup.
Puree peaches. Mix cornstarch with a little water. Combine all
ingredients in large saucepan and heat to low boil, stirring occasionally.
Continue to simmer 30 minutes, stirring frequently. Sauce may be thin, so
at end of cooking time, if necessary, add sufficient water/cornstarch
mixture to give sauce consistency of commercial barbecue sauce.
Posted by THE.LARK [:) or :( ?] From the recipe files of Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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