Barbecue Sauce: Peach of the Old South

This recipe is from an El Paso cookbook by W. Park Kerr, and the flavor is very aromatic with a distinct bite. If you want thicker barbecue sauce, try using a little less lemon juice or Southern Comfort. Makes 4 Cups of sauce, so if yuo have any left over you can cover and refrigerate for up to one month.

• Ready In: 40 mins
• Yields: 4 cups

Ingredients

• 1 (28 ounce) can crushed tomatoes, with added puree
• 1⁄2 cup  peach preserves
• 1⁄2 cup  Southern Comfort (cannot substitute other bourbons)
• 1⁄3 cup lemon juice
• 1⁄4 cup  packed light brown sugar
• 1⁄2 cup Dijon mustard
• 2  tablespoons  hot pepper sauce (I like Frank's Red Hot)
• 1  teaspoon salt

Directions

1. Use a medium to large saucepan and stir all the ingredients together over medium heat.
2. Bring to a boil, turn heat to low, and partially cover the pan (I just leave the spoon in the pan and put the top on the pan).
3. Simmer for 30-40 minutes until liquid is reduced, stirring occasionally.
4. Cool to room temperature.