Peachy Barbecue Sauce

1 Review
ADD YOUR REVIEW
Lee Harrelson
Yield
1 1/3 cups (serving size: about 2 tablespoons)
By Bruce Weinstein and Mark Scarbrough
June 2006
RECIPE BY Cooking Light

Fruit sauces are subtle, delicate additions to the grilling repertoire. This one is good with ham, pork, and chicken.

Ingredients

  • 1 cup organic vegetable broth (such as Swanson Certified Organic)
  • 1 cup peach preserves
  • 1/4 cup bottled chili sauce
  • 3 tablespoons finely chopped shallots
  • 1 tablespoon minced peeled fresh ginger
  • 2 tablespoons cider vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon ground cloves

Nutritional Information

  • Calories 94
  • Caloriesfromfat 0.0%
  • Fat 0.0g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.2g
  • Carbohydrate 24.2g
  • Fiber 0.1g
  • Cholesterol 0.0mg
  • Iron 0.2mg
  • Sodium 316mg
  • Calcium 3.2mg

How to Make It

Combine broth, preserves, chili sauce, shallots, ginger, vinegar, soy sauce, and remaining ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally.

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Ratings & Reviews

EKaiser's Review

EKaiser
April 23, 2014
This was delicious over pot roast that was pulled apart barbeque style. The ginger added a really nice kick without being overpowering. I placed all the ingredients in the blender so I didn't mince the ginger, or dice the shallot, I opted to just blend all the ingredients for a smoother consistency. I then followed the recipe to bring to a boil in a saucepan on the stove and then simmer.
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