Here's a simple peach bbq sauce that can also be easily made into an apricot bbq sauce. If using apricots (in place of both the fruit and the preserves), I'd omit the ginger and add a little ground nutmeg or dried mustard in its place. This works extremely well with any pork dish, but can also be used on poultry.
SOUTHERN PEACH BBQ SAUCE 4 Cups diced frozen peaches (thawed to room temperature)
1.5 Cups ketchup
1 Cup dark brown sugar
1/3 Cup demarra sugar
2/3 Cup cider vinegar
1/3 Cup peach preserves
1/3 Cup worcestershire sauce
1/4 Cup lemon juice
2 Tbsp salted butter
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp cracked black pepper
1 Tsp grated ginger
1 Tsp cayenne pepper
1 Tsp lemon zest
1/4 Tsp ground cloves
Brown diced peaches in the melted butter. Add brown sugar, demara sugar, vinegar and ketchup and bring to a quick simmer. Add remaining ingredients, reserving the cloves, ginger and lemon zest for a few minutes. Bring to a boil, add cloves, ginger and lemon zest, then reduce heat and simmer for 20-30 minutes. Let cool and then pulse in a blender or food processor until it reaches desired consistency. Can store refrigerated for several weeks.
