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Ingredients Jump to Instructions ↓

  1. 32 oz 909g Peaches - canned

  2. 1 1/2 cups 355ml Vinegar

  3. 1 cup 237ml Oil

  4. 1/2 teaspoon 2 1/2ml Garlic cloves - crushed

  5. 2 tablespoons 30ml Dijon mustard

  6. 1 teaspoon 5ml Cinnamon

  7. 3 tablespoons 45ml Lemon juice

  8. 1 tablespoon 15ml Worcestershire sauce

  9. 1/4 teaspoon 1 1/3ml Ginger - ground

  10. 1/2 teaspoon 2 1/2ml Black pepper

  11. 3/4 cup 246g / 8.7oz Maple syrup

  12. 1 cup 160g / 5.6oz Brown sugar

  13. 2 tablespoons 30ml Cornstarch

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Corn syrup may be substituted for the maple syrup. Puree peaches. Mix cornstarch with a little water. Combine all ingredients in large saucepan and heat to low boil, stirring occasionally. Continue to simmer 30 minutes, stirring frequently. Sauce may be thin, so at end of cooking time, if necessary, add sufficient water/cornstarch mixture to give sauce consistency of commercial barbecue sauce.

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