Peach Barbecue Sauce

Use a mild-flavored beer (such as a pilsner) for the best results; heavier beers, such as stout or porter, will make the sauce bitter.

Yield: 5 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 20%
  • Fat: 1.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.2g
  • Carbohydrate: 12g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 350mg
  • Calcium: 27mg

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 3 cups chopped peeled peaches (about 4 large)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 6 garlic cloves, minced
  • 2 cups beer
  • 1 cup ketchup
  • 1 cup prepared mustard
  • 1/4 cup packed brown sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 teaspoons hot pepper sauce
  • 1/4 teaspoon ground cinnamon

Preparation

  1. Heat olive oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add peaches, black pepper, salt, and garlic; cook 1 minute, stirring frequently. Stir in beer and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Place half of mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean dish towel over opening in blender lid (to prevent spills). Process until smooth. Pour pureed mixture into a medium bowl. Repeat procedure with remaining mixture.
  2. Note: Refrigerate sauce in an airtight container for up to 10 days.
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