Tangy Sweet Sauce
Makes 3½ CupsThis sauce is designed for lighter-flavored meats like chicken and turkey, and it’s dynamite on them. You could use it on shrimp and seafood as well
Ingrediënten
- 1 cup apple cider vinegar
- ½ cup ketchup
- ¼ cup hot sauce
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons crushed red pepper flakes
- 1 cup light corn syrup
- 1 cup peach preserves
Instructies
- In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce.
- Stir to combine.
- Pour in the spices and stir to dissolve.
- Over medium heat, stir continuously until the sauce is heated through.
- Do not allow it to boil.
- When the spices are thoroughly dissolved, take the pot off the heat.
- Allow the mixture to cool completely.
- Once it has cooled, pour into the base of a blender along with the corn syrup and the peach preserves.
- Blend until thoroughly combined.
- The sauce will be on the thick side.
- Pour into a large container or bottle.
- S
Notes / Tips / Wine Advice:
Store in the refrigerator for up to six months
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