Ingredients:
4C firm white peaches
3C sugar
3T white vinegar
3T peach schnapps
1t Grenadine
Directions:
Finely chop the peaches, add them into a non reactive pot along with the vinegar and sugar, then stir over a medium heat until they boil. Add 2T of the schnapps and simmer for 30 minutes or until the fruit has softened, then add the last tablespoon of peach schnapps and bring to a boil again. Use an immersion blender to add a bit of body to the sauce, but do not puree completely. leaving some small chunks of the fruit.
Pack into sterilized jars and steam process for 10 minutes.
This recipe only makes 1 1/2 pints of sauce.
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