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Last winter, I clipped the recipe for a holiday Peppery Peach Sauce from the pages of Better Homes and Gardens magazine. At the time, this delicious sauce was shared as a great gift idea for the holidays – with the jar of sauce wrapped in a decorative ribbon alongside a vintage basting brush.
But I saved the recipe – with the idea of trying it when sweet, juicy, fresh peaches are in season…and that time is now!
This Peppery Peach Sauce is quite unique, and very delicious! It is sweet – but not too sweet – and it also has undertones of savory flavors and a gentle peppery heat from garlic and minced red jalapeno peppers.
This Peppery Peach Sauce is perfect served as a condiment alongside grilled meats. And – click here to see our recipe for Peppery Peach Glazed Pork Tenderloin – this sauce is fantastic with pork!
- 4 pounds fresh peaches (see note)
- 2 cups granulated sugar
- 1 5½ ounce can guava nectar (or peach or apricot)
- ¼ cup apple cider vinegar
- 1 tablespoon lemon juice
- 1 fresh hot red chile pepper (we used a red jalapeno), seeded and very finely chopped (approximately 1 tablespoon)
- ½ teaspoon salt
- 2 cloves garlic, minced
- 1½ cup fresh raspberries (1 6-ounce package)
- Wash, peel and pit fresh peaches. Place half of the peaches into the bowl of a food processor and process until pureed. Pour processed peaches into a heavy-bottomed 6 quart saucepan. Repeat with remaining peaches. (This should yield approximately 5 cups of peach puree.)
- Add sugar, nectar, apple cider vinegar, lemon juice, chile pepper, salt and garlic to the saucepan with the peach puree. Bring contents to a rolling boil. Reduce heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes. Remove from heat and skim off any foam that may be on top of the mixture. Stir in raspberries.
- While the peach sauce is simmering, sterilize 6 to 8 1-cup (half-pint) canning jars, lids and covers. Ladle the hot peach sauce into the jars, filling to ¼” below the top of each jar. Wipe jar rims clean and cover with lids and rings. Process in a boiling water bath for 15 minutes. (Click here for canning how-to’s.) Remove jars from boiling water and allow to cool.
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