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Tangy Sweet Sauce

Makes 3½ Cups
This 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
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Ingredients

  • 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

Instructions

  • 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.
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Notes & Wine Advice

Store in the refrigerator for up to six months
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Course; Barbecue / Sauce