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Stone Fruit & Scotch BBQ Sauce

Time 25 minutes
Yields Makes 2 2/3 cups
The light smokiness of Scotch is the perfect foil for peach preserves, the sweetener in this Southern-style barbecue sauce.
The light smokiness of Scotch is the perfect foil for peach preserves, the main sweetener in this Southern-style barbecue sauce.
(Christina House/Los Angeles Times)
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1

Bring the Scotch to a boil in a small saucepan and cook until reduced by half, about 2 minutes. Pour in the remaining ingredients, crushing the tomatoes with your hand as you add them or with a spoon or potato masher in the pan, and return to a boil. Reduce the heat to maintain a steady simmer and cook, stirring occasionally, until reduced slightly and thickened, about 15 minutes.

2

Remove the pan from the heat and pour the sauce into a blender, or use an immersion blender, and purée until smooth. Transfer the sauce to an airtight storage container and let cool to room temperature. Refrigerate until ready to use.

Make Ahead:
Refrigerate the sauce in an airtight container for up to 1 month.