Peach Barbecue Sauce

45 mins | Yield: Makes about 6 cups (48 servings) | (11)

What You'll Need How to Make It

32 ounces (950 mL) canned 01 Puree peaches in a blender.

peaches
02 Dissolve cornstarch in a little water.
1 1/2 cup (360 mL) vinegar
03 Combine all ingredients in a saucepan
and bring to a low boil. Reduce heat and
1 cup (240 mL) cooking oil
simmer for 30 minutes, stirring
1 cup (240 mL) brown sugar frequently to prevent burning. Allow to
cool.
3/4 cup (180 mL) maple syrup
Nutritional Guidelines (per serving)
3 tablespoons (45 mL) lemon Calories 87
juice Total Fat 5g
Saturated Fat 1g
2 tablespoons (30 mL) Dijon Unsaturated Fat 2g
Cholesterol 0 mg
mustard
Sodium 13 mg
2 tablespoons (30 mL) Carbohydrates 11 g
Dietary Fiber 0g
cornstarch
Protein 0g
1 tablespoon (15 mL) (The nutrition information on our recipes
Worcestershire sauce is calculated using an ingredient
database and should be considered an
1 clove garlic (minced) estimate. Individual results may vary.)

1 teaspoon (5 mL) cinnamon

1/2 teaspoon (2.5 mL) black

pepper

1/2 teaspoon (2.5 mL) ground

ginger