 Ingredients 2 large ripe peaches, peeled, pitted and chopped ½ cup ketchup ¼ cup bourbon (we used Markers Mark) ¼ cup Palmetto Peach Bourbon White Balsamic ¼ cup Mike’s Hot Honey ¼ cup brown sugar 2 tablespoons Worcestershire sauce 2 teaspoons Dijon Mustard 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1/8 teaspoon allspice Add all ingredients in a blender and blend until mixture is smooth, 15 to 20 seconds. Pour mixture into a medium saucepan. Bring to a light boil over medium heat, whisking constantly. Reduce heat to medium-low and simmer until thickened, 15 to 20 minutes (sauce will thicken further upon cooling). Remove the sauce from the stove and let cool. Store in an airtight container in the refrigerator until ready to use. Yields about 1 cup of sauce.
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