We have been enjoying the quality content of the Well Preserved blog for some time now, and are so pleased to carry Batch – a very tangible result of Joel MacCharles & Dana Harrison’s adventures with food and preserving. They shared this recipe for Peach-Bourbon BBQ Sauce from their book.
Excerpted from Batch: Over 200 recipes and Techniques for a Well-Preserved Kitchen. Copyright © 2016 Joel MacCharles and Dana Harrison. Published by Appetite by Random House, a division of Random House of Canada Limited, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.
The smoky flavors in this BBQ sauce come from a combination of lightly roasting the peaches and adding chipotle powder. We discovered the magic of ground chipotles while on vacation with our dear friends “the Pauls” a few years ago. This recipe is a tribute to them. The recipe yields: 4-5 half pint jars
Preheat the oven to 375°F.
VA R I AT I O N S : You can roast the peaches on the BBQ to increase the smoke flavor, but you will lose some of the precious juices. Replace the honey with 2½ cups brown sugar for a more traditional BBQ sauce. Put this BBQ Sauce recipe to use in Batch's recipe for Finger-Lickin’ Ribs.