Holiday Peppery Peach Sauce
pounds fresh peaches or three 16-ounce package frozen unsweetened peach slices
5 1/2 ounce can peach or apricot nectar
cup cider vinegar
tablespoon lemon juice
cloves garlic, minced
cups fresh raspberries
- 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.)
- 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.
- 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
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