Peppery Peach Sauce Recipe

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Peppery Peach Sauce

Debbie Hardy


This is a recipie I found. I haven't tried it yet but sounds really good.

pinch tips: How to Make a Pie Shell & Lattice Top




makes about 5 - 8 ounce jars


30 Min


15 Min


4 lb
fresh peaches or 3- 16 ounce pkgs. frozen unsweetened peaches
2 c
1 c
5 1/2 ounce can peach or apricot nector
1/4 c
cider vinegar
1 1/8 Tbsp
lemon juice
2 clove
garlic minced
fresh red chili or habanaro seeded and finely chopped (optional)
1 1/2 c
fresh respberries

Directions Step-By-Step

if using fresh peaches wash,peel and pit. Place half of the fresh or frozen peaches in food processor or blender. cover and process until finely chopped. Repeat with other half of peaches. Transfer peaches to a 6 quart dutch oven or kettle. Should have about 5 cups of purree. Add surgar, nectar, vinegar, lemon juice,garlic and chili pepper,salt to dutch oven Bring to a boil and reduce heat to a simmer, until desired consitancy. Stir occassionally. Remove from heat and add raspberries.
Sterilize canning jars and lids. Add product to hot jars,leaving a 1/4 inch head space. wipe jars and adjust lids. Process in pressure cooker for 10 minutes at 5 pounds of pressure Or put in boiling water canner for 15 minutes from the time the water starts to boil.

About this Recipe

Course/Dish: Other Sauces