Sunday, June 6, 2010

Peachy Barbecue Sauce

1 cup chicken broth
1 cup peach preserves
1/4 cup bottled chili sauce
3 tablespoons finely chopped shallots
1 tablespoon minced peeled fresh ginger
2 tablespoons cider vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons freshly ground black pepper
2 teaspoons Dijon mustard
1/8 teaspoon ground cloves

Combine broth, preserves, chili sauce, shallots, ginger, vinegar, soy sauce, and remaining ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Using an immersion blender, puree until smooth.

--Adapted from Cooking Light magazine

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