I was thinking today about a change of pace with my sauces and came up with something a bit different inspired by the wonderful contrast in food flavors I have found here in the deep south. The play of sweet and savory down here is amazing. I hope this recipe does it justice.
64 oz Ketchup (use Brooks if you can find it or the cheap generic)
12 oz Peach Nectar
1/3 cup honey
1 Standard shot Southern Comfort (for medicinal reasons)
½ cup Sorghum Molasses (use Briar Rabbit if you can’t find Sorghum)
1 tbs Lee Peron’s
1 tbs Garlic Powder
½ tbs red pepper flakes
1 tsp ginger
1 tsp allspice
1tsp black pepper
1 tsp fennel seed
½ tsp Hungarian Paprika
½ tsp Ground Clove
(You can adjust the sweetness some by adding cider vinegar ¼ cup at a time to your likeness)
Bring to boil. Reduce heat and simmer, reducing by one quarter. Stir often scraping bottom and sides of sauce pan.
Store the sauce in the refrigerator. Use this sauce for dipping or baste only last few minutes to prevent burning.