Yield
About 2 cups
Ingredients
- 1 (18–19 oz) jar peach jam or preserves
- 1 cup peach juice (or mango or apple juice)
- ¼ cup brown sugar
- 3 tablespoons honey Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons garlic paste
- ¾ teaspoon kosher sea salt
- ½ teaspoon black pepper
Optional
- Gochujang paste, sriracha, or hot sauce, to taste
Instructions
1.
In a small saucepan, combine the peach jam, peach juice, brown sugar, Dijon mustard, apple cider vinegar, garlic paste, salt, and black pepper.
2.
Bring to a gentle simmer over medium heat and cook for about 10 minutes, stirring occasionally.
3.
Continue simmering until the sauce coats the back of a spoon. If the sauce is too thick, add a small amount of additional juice to reach the desired consistency.
4.
Use the sauce as a glaze for chicken or pork during the final minutes of cooking.
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