Small Batch Sunday - Peach Bbq Sauce with Gochujang

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Welcome to our first recipe for our new series, Small Batch Sundays! Every week we'll give you a seasonal recipe for a small batch of something wonderful that makes enough to keep some for yourself and to give some away (food gifts are the best gifts if you ask us!). We're keeping it easy and even making bundles when it makes sense for that week's batch for you to add to your orders and have everything ready for Small Batch Sunday! 

We adapted this recipe Natural Sweet Food in Jars  by Marisa McClellan for this delicious and quick BBQ sauce that originally called for apricots but the peaches are plentiful and so sweet and delicious right now that we're making them the star! It's a straightforward recipe and requires a 15 minute water bath. If you haven't canned before, watch this quick video...it's easy peasy! 

Peach Barbecue Sauce with Gochujang

2 pounds peaches, washed, pitted and cubed (and nope, you don't have to peel them because you're going to blend it all up)

3/4 cups apple cider vinegar

1/2 cup agave nectar

1/2 cup minced onion

2 garlic cloves, crushed

1 heaping tablespoon Gochujang -a spicy fermented Korean condiment (we carry Bushwick Kitchen Weak Knees Gochujang Sriracha which is what we used here...it's excellent!) 

Combine the peaches, apple cider vinegar, agave nectar, onion, garlic, and Gochujang in a wide, non-reactive pot with a tight-fitting lid and stir to combine. Place the lidded pot on the stove over medium-high heat and cook for approximately 10 minutes, until the peaches and onions have softened.

Using a potato masher, break down the peach pieces into a chunky pulp. Continue to cook, with the lid off, until the mixture has reduced by approximately half.

About 15-20 minutes before the sauce is done cooking, prepare a boiling water bath canner and 4 half-pint/250 ml jars.

Remove the pot from the heat. Using an immersion blender, puree the mixture until smooth (you may have to tip the pot a little in order to do this without splashing). If you don’t have an immersion blender because your 14 year old son took it apart to use the motor, scrape the mixture into a blender or food processor and blend that way.

If the sauce is nice and thick, it is done. If it’s still a little watery, return it to the pot and cook it a bit longer.

When it is finished cooking, remove the pan from the heat. Funnel the sauce into the prepared jars. If you've done it in a blender, you can just pour it in. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.

Makes 4 half pint jars