Maple Peach Barbecue sauce is simple to make with ingredients already in your pantry. Packed with flavors of sweet with a kick of spice.
This recipe comes straight from our family farm kitchen. We were working on developing a maple barbecue sauce recipes to bottle and sell in the sugarhouse and developed a few different recipes. If you’re familiar with water bath canning, you can certainly make a big batch and put up a few bottles of this sauce. We bottle it in barbecue sauce jars and stock our own pantry. A bottle of homemade barbecue sauce also makes a great gift. There’s really nothing better than something homemade with love! Feel free to use either fresh or frozen peaches. Most of the peaches dissolve while the sauce cooks and thickens. The smaller you cut the peaches, the more the fruit will dissolve. This sauce has a sweet taste with a kick of spice at the end.
Many times, I’ll purchase fruit or berries at the farmers market and process it immediately. Which means, placing berries in freezer style Ziploc bags and laying them flat in our upright freezer. With something like peaches, I’ll peel and slice them, then place in freezer Ziploc bags. Those also get laid in the freezer flat.
The last few weeks have been insane for me. I’ve been whipping up recipe after recipe. Check out a few of the newest recipes-
And for dessert there’s my Old-Fashioned Strawberry Shortcake
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Maple Peach Barbecue Sauce
Make your own homemade Maple Peach Barbecue Sauce
- 3/4 cup cider vinegar
- 1/2 cup tomato paste
- 1 cup fresh peaches peeled, cut into small cubes
- 1/2 cup molasses
- 3/4 cup dark maple syrup
- 1/2 cup water
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon packed brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground mustard
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon paprika
In a medium saucepan, add all of the ingredients and cook over medium heat, whisking together to dissolve any lumps. Cook until the peaches are softened and the sauce has thickened to desired consistency, about 20 minutes.
To check the thickness, transfer a small amount to a small cup and place it in the freezer until cool.
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