Peach Bourbon Barbecue Sauce

Combining our peach jam with bourbon results in a barbecue sauce that is sweet and fruity with a hint of spice. It makes a superb glaze for chicken, fish, and pork.

½ C. Tait Farm Peach Jam
3 Tbs. bourbon
2.5 Tbs. apple cider vinegar
1 clove garlic, chopped
¼ C. onion, chopped
½ tsp. salt
½ tsp. smoked paprika
a couple dashes cayenne pepper

Place all the ingredients in a food processor and blend until smooth. Use to glaze chicken, fish or pork. The sauce will caramelize quickly, so it is best to brush it on after the protein has cooked some. Several bastings are suggested to get a beautiful char.

Recipe created By Tory Glossner, Executive Chef at Pine Grove Hall, Pine Grove Mills, PA.