homemade barbecue sauce

I’m finding it difficult to figure out what to type here. Maybe it’s because it’s so hot here right now I could just melt into a puddle on my doona. Maybe because I’m stressed out with this moving situation.  Maybe because I’m getting over a cold and my brain is fried at the moment.

Maybe a lot of things.

Meanwhile, I can’t believe it’s the first day of February! Holy Moly, the year is going fast already. Let’s review New Years Resolutions quickly, shall we?

1. Be Healthier. Yep, I’m eating pretty well and loving the vegies and salads that are so fun to eat at this time of year (i.e SUMMER) and I even tried making a smoothie with spinach in it, which I’ll show you soon. It was amazing, let’s just say that.

2. Hang out on the blog more. Well, you may have noticed that I changed my header. Woohoo! But also, I have about five posts ready to be posted, so watch out for that! I’m excited for the new year and the motivation it gives me to post, so we’ll see how that pans out across the year.

3. Get creative. Apart from cooking heaps over the past few days, I have a bunch of sewing projects on the back burner and so many ideas for decorating/organising my new place, so I’ll update more as that goes on!

4. Get a church and mentor… not so much activity happening in this sector as of yet but I will be checking out churches in my vicinity once I’ve settled in a bit more.

How are your resolutions going? Do you have any? If not, what summer foods do you absolutely love? These plums came from my family’s tree back home and they are beautiful. I have at least two more plum recipes that I’m going to post, so keep your eye out! Our tree always produces so much fruit, it’s so awesome.

Peach Plum Bourbon Barbecue Sauce

Adapted from nomnivorous.com

This is one of those recipes you can tweak any which way you like. More peaches? More plums? I wanted more onions in mine, and maybe more tomato. But that’s by the by. This stuff is amazing, you’ll never want to buy barbecue sauce again.

Makes about 2 litres. I know, but it’s so good you can give it to your friends and they’ll beg you for more.

1.5 kilos peaches & plums, halved and pitted [can be any combination of the  two. I used about a kilo of plums and 500g of peaches, which was three big peaches and about 15 small plums]

2 medium onions [but like I said, I would have liked more

1 - 2 chillies, chopped finely [depends on heat tolerance]

3 cloves garlic, chopped

2 tbsp chopped ginger

1 1/2 cup brown sugar

3/4 cup cider vinegar

1/2 cup bourbon

1/3 cup honey

50 g tomato paste, about 1 heaping dessert spoon

3 tablespoons molasses

1 1/2 tablespoons Worcestershire sauce

1 tablespoon dijon mustard, whole grain or smooth

1 teaspoon salt

Place the peaches, plums, onions and sugar in a heavy bottomed saucepan and simmer for about half an hour, until the fruit and onions are soft and can be mashed with your wooden spoon. Stir occasionally.

Add all other ingredients and simmer a further 20 minutes. Bring to boil, stirring, and then simmer another 40 minutes. Having it all cook together like this really melds the flavours together. If it’s too thick, add more bourbon or water. If it’s too thin, simmer for longer although remember it will thicken as it cools. Stir occasionally as it simmers.

Take off the heat and let cool about 20 minutes. Bottle and let cool completely, then refrigerate and send to your friends, waiting for the praise to pour in .