Peach Barbecue Sauce
Use a mild-flavored beer (such as a pilsner) for the best results; heavier beers, such as stout or porter, will make the sauce bitter.
1 tablespoon olive oil
1 1/2 cups chopped onion
3 cups chopped peeled peaches (about 4 large)
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 garlic cloves, minced
2 cups beer
1 cup ketchup
1 cup prepared mustard
1/4 cup packed brown sugar
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 teaspoons hot pepper sauce
1/4 teaspoon ground cinnamon
Heat olive oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add peaches, black pepper, salt, and garlic; cook 1 minute, stirring frequently. Stir in beer and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Place half of mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean dish towel over opening in blender lid (to prevent spills). Process until smooth. Pour pureed mixture into a medium bowl. Repeat procedure with remaining mixture.
Note: Refrigerate sauce in an airtight container for up to 10 days.
Yield: 5 cups (serving size: 1/4 cup)
CALORIES 59(20% from fat); FAT 1.3g (sat 0.1g,mono 0.8g,poly 0.2g); PROTEIN 1.2g; CHOLESTEROL 0.0mg; CALCIUM 27mg; SODIUM 350mg; FIBER 0.9g; IRON 0.7mg; CARBOHYDRATE 12g
Cooking Light, JUNE 2005
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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