Blackjack bourbon peach sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Peach preserves |
| ⅓ | cup | Bourbon, preferably sour |
| Mash | ||
| ⅓ | cup | Raspberry or other fruit |
| Vinegar | ||
| 1 | tablespoon | Lemon juice |
| ¾ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| ¾ | To 1 teaspoon hot pepper | |
| Sauce | ||
Directions
In a small saucepan, combine all ingredients except hot pepper sauce.
Simmer over medium-low heat, stirring often, until lightly thickened, about 10 minutes. Stir in the hot pepper sauce to taste.
The sauce can be made up to a month ahead and refrigerated. Reheat before brushing on during the last 10 minutes of grilling.
COOKING LIVE SHOW #CL8930
(recipe from "Marinades" by Melanie Barnard)