This tangy sauce is delicious with grilled shrimp, salmon, or chicken.
Active time: 15 minutes
Total time: 1 hour
Makes: 2 cups
1 Tbs (15 ml) vegetable oil
½ medium sweet onion, finely chopped
1 tsp salt
½ tsp black pepper
2 cloves garlic, minced
1 lb (454 g) peaches, peeled, pitted, and cut into 1" pieces
2 Tbs peach preserves
½ tsp ground ginger
12 fl oz (355 ml) pale ale
2 Tbs brown sugar
½ cup (118 ml) ketchup
2 Tbs (30 ml) Dijon mustard
2 Tbs (30 ml) apple cider vinegar
1/8 tsp cayenne pepper
1/8 tsp ground cloves
1 tsp paprika
Heat the oil in a medium saucepan over medium heat. Add the onion, salt, and pepper and stir, cooking for 5 minutes. Add the garlic and cook until fragrant, 1–2 minutes. Add the peaches, peach preserves, and ginger and stir to combine. Pour the pale ale over the peaches. Add the remaining ingredients and stir vigorously to mix together. Simmer, uncovered, over medium heat for 45 minutes until the peaches are tender and flavors are well combined.
Remove from the heat and let cool. Puree the sauce in a blender. Strain through a sieve, pressing on the solids to release as much liquid as possible. Store in a tightly covered container for up to 7 days. This sauce is delicious with grilled shrimp, salmon, or chicken.
Beer suggestions: 3 Floyds Yum Yum (Munster, Indiana), Drake’s 1500 (San Leandro, California), or Half Acre Daisy Cutter (Chicago, Illinois).