1 can sliced California cling peaches or halves, 28 oz/796 mL
preferably in light syrup
1 1/2 cup ketchup 375 mL
1/2 cup cup each brown sugar and Dijon mustard 125 mL
1/4 cup balsamic vinegar 50 mL
2 tbsp Worcestershire sauce 30 mL
1/4 cup finely grated ginger 50 mL
4 large garlic cloves, minced 4
1/2 tsp hot pepper sauce 2 mL
1. Drain peaches, reserving juice. In a food processor or blender, puree half the peaches with their juice (remaining peaches can refrigerated for later use).
2. In a wide saucepan, place peach juice puree, ketchup, brown sugar, mustard, vinegar, Worcestershire, ginger, garlic and hot sauce. Set over medium-high heat. Simmer, stirring occasionally especially near end of cooking, until thickened, 15 to 25 minutes.
3. Delicious brushed over ribs, chicken or pork during the last 10 minutes of barbecuing. Like all barbecue sauces, watch carefully as the sugars in sauce can cause burning.
Makes 2 2/3 cups (655 mL)