Ginger Peach Sauce

Recipe Ingredients

1 tablespoon	15ml	Butter
1/2 teaspoon	2.5ml	Ginger - ground
16 oz	454g	Peaches - sliced, drained
1 cup	237ml	Fruit spread - peach
1 tablespoon	15ml	Catsup
1 tablespoon	15ml	Vinegar - white wine

Recipe Instructions

You may use 1-1/2 c peeled sliced fresh peaches instead of the canned peaches.

Melt butter in a small saucepan over medium heat; add ginger and stir 1 minute. If using fresh peaches, add and cook, stirring occasionally, until peaches are fork tender, about 2 minutes. Add canned peaches, if using, and preserves; stir until jam melts. Stir in catsup, vinegar and hot pepper sauce. Transfer mixture to a blender or food processor and whirl until peaches are coarsely chopped. (Sauce can be cooled and refrigerated up to 2 weeks) To serve, warm sauce, stirring, in a sauce pan over medium heat.

Makes about 2 cups.

Ginger Peach Sauce is a nice counterpoint to the savory crispness of fish. Keep some around to try with fried catfish, fried oysters or grilled shrimp.

Source:
Alisa Norvelle

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