Ingredients for Peach Sauce For Poultry
- Peach Jam
- Gingerroot
- Dry Sherry
- Ground Cardamom
- Ground Cloves
- Ground Allspice
- Grand Marnier
- Garlic
- Sugar
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How to Make Peach Sauce For Poultry
- In a medium saucepan, combine 4 cups fresh peaches (peeled, pitted, and chopped), 1/2 cup chicken broth, 1/4 cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon ground cinnamon, and a pinch of salt.
- Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the peaches are tender and the sauce has thickened slightly.
- Remove from heat and let the sauce stand for 10-15 minutes to allow it to thicken further. Stir gently before serving.
- Spoon generously over roasted poultry just before serving, or use to baste your poultry during the last 15-20 minutes of cooking.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
275g
Fat
0g
Carbs
30g