Holiday Peppery Peach Sauce

This sweet and spicy sauce for meat makes a yummy Christmas gift. Wrap a jar with ribbon and present with a basting brush.

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  • Yields: 8 half-pint jars
  • Prep: 30 mins
  • Cook: 15 mins
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Holiday Peppery Peach Sauce
Ingredients
4
pounds fresh peaches or three 16-ounce package frozen unsweetened peach slices
2
cups sugar
1
5 1/2 ounce can peach or apricot nectar
1/4
cup cider vinegar
1
tablespoon lemon juice
1
fresh hot red chile pepper or habanero chile pepper, seeded and very finely chopped (about 1 tablespoon)*
1/2
teaspoon salt
2
1 1/2
cups fresh raspberries
Directions
  1. Wash fresh peaches, if using. Peel and pit peaches. Place half of the fresh or frozen peaches in a food processor or blender. Cover and process or blend until peaches are very finely chopped. Transfer chopped peaches to a 6-quart pot. Repeat with remaining peaches. (You should have 5 cups pureed peaches.)
  2. Add sugar, nectar, vinegar, lemon juice, chile pepper, salt, and garlic to pot. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until desired consistency, stirring occasionally. Remove from heat. Stir in raspberries.
  3. Ladle hot sauce into hot, clean half-pint canning jars, leaving 1/4-inch headspace.** Remove air bubbles and wipe jar rims; adjust lids. Process filled jars in a boiling water canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on racks.
From the Test Kitchen
Gift It!

Fill a pint jar with sauce. Tie a ribbon around the jar, then slide a basting brush underneath the ribbon. Add a sprig of rosemary to the top of the jar for a festive touch.

Nutrition Facts (Holiday Peppery Peach Sauce)
    Per serving:
  • 147 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 18 mg chol.,
  • 124 mg sodium,
  • 24 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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