Peach Lambic Barbecue Sauce
Peach Lambic Barbecue Sauce, is a non-traditional barbecue sauce recipe, that is sweet and tart, using a sour fruited lambic instead of vinegar. Perfect on pork (ribs | pulled pork | smoked pork chops), chicken and fish.
| Servings |
| 1pint |
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Ingredients
- 750ml Lambic,such as Lindemans Cuvée René or other Lambic or Gueuze
- 2cup Peach Nectar, Looza brandor other peach juice
- 2tablespoon honey, local
- 1tablespoon oil, canola
- 1/2teaspoon salt, sea
- 1/2teaspoon turmeric, ground, organicfrom Savory Spice Co.
Instructions
- In a medium-size pot, add the Lambic (leaving any sediment behind), peach nectar, honey, oil, salt and turmeric and mix well. Place the pot over low heat for 2 to 2 1/2 hours or until sauce has reduced to 16 ounces.
- If you’re using the sauce right away, transfer it to a clean jar and let cool before sealing; the sauce will keep refrigerated for two weeks. Or, if you want to make this as a gift or stock the pantry, transfer the sauce to a clean jar, cover with a lid and place in a water bath of boiling water, submerging 3/4 of the jar. Cook for 20 minutes, remove the jar from the water bath and then tightly twist it closed. As the sauce cools, the jar should seal itself and make a popping sound. If the jar does not seal, store in the refrigerator.