Great on chicken, pork or shrimp!
From the Kitchen of: Helen Smith
Ingredients:
1 1/2 cups Peach White Balsamic Vinegar
1 cup peach preserves
6 cloves garlic, finely minced
2 tbsp. of Worchestershire sauce
4 tsp. mustard powder
½ tsp. red pepper flakes
salt & pepper to taste
Directions:
In a medium saucepan combine the peach balsamic vinegar, preserves, garlic, Worchestershire sauce, mustard powder, red pepper flakes, salt, and pepper to taste.
Bring to a boil, then reduce to a simmer, whisking, until the sauce thickens a little, about 8 minutes.
Note: If grilling, this barbecue sauce is best brushed on towards the end so it does not burn.
