Sunshine in a jar; that is what this sauce means to me. The food memories it sparks, the vivid color and fiery essence, and its versatility makes this a personal favorite. It is well balanced with hot sweetness.
Looks can be deceiving. Don’t let this flavorful looking jam fool you, it can pack a big punch! I look forward to making and putting it up on the shelf every summer. This sauce is inspired by a recipe by the brilliant Chef Karen Jurgensen. She made it during the time I spent working at Quillisascut Farm, a goat farm in Rice WA. It’s a place I truly love and I dream of returning to with my own children.
At the farm, this sauce was offered at breakfast, lunch and dinner and always gobbled up quickly. Delicious on almost anything...fresh bread, toast, pizza, poultry, or pork. Feel free to use any peach variety or experiment with other stone fruits. You can also dial it up or down using fresh hot chilies in place of dried flakes. Here’s to feeling peachy!
Looks can be deceiving. Don’t let this flavorful looking jam fool you, it can pack a big punch! I look forward to making and putting it up on the shelf every summer. This sauce is inspired by a recipe by the brilliant Chef Karen Jurgensen. She made it during the time I spent working at Quillisascut Farm, a goat farm in Rice WA. It’s a place I truly love and I dream of returning to with my own children.
At the farm, this sauce was offered at breakfast, lunch and dinner and always gobbled up quickly. Delicious on almost anything...fresh bread, toast, pizza, poultry, or pork. Feel free to use any peach variety or experiment with other stone fruits. You can also dial it up or down using fresh hot chilies in place of dried flakes. Here’s to feeling peachy!
- 1 medium sweet onion or red onion, diced
- 4 garlic cloves, thinly sliced
- 8 peaches, peeled, pitted and chopped (see below on how to peel peaches easily)
- 1 Tbsp sherry or champagne vinegar
- ¾ cup sugar
- 1 tsp – 1 Tbsp red pepper flake
- 1 tsp finely chopped fresh rosemary
- 1 star anise pod, whole
- Kosher salt
Sweat the garlic and onion over medium high heat until translucent but not browned.
Add peaches, vinegar, sugar, red pepper flake, rosemary and star anise. Cook until thickened, approximately 10 - 12 minutes.
Season with salt. Cool in the pan and store in mason jars.
Here is an archive of Kristen’s previous recipes published in Macaroni Kid
Add peaches, vinegar, sugar, red pepper flake, rosemary and star anise. Cook until thickened, approximately 10 - 12 minutes.
Season with salt. Cool in the pan and store in mason jars.
Here is an archive of Kristen’s previous recipes published in Macaroni Kid
Sea Salted Chocolate Chip Coookies
Whole Grain Mustard
Homemade Mayo
Roasted Garlic
Chicken Pozole Recipe
Cleansing Juices
Homemade Gnocchi with Brown Butter Sage Sauce
BLT (etc) Salad with Honey Citrus Vinaigrette
Homemade Teriyaki Sauce
Baked Chickpeas with Eggs & Feta
Butternut Squash Soup
Sushi Tortilla Wrap
Black Bean Quinoa Cakes
Spicy Pulled Pork
Crispy Brown Rice Peanut Butter Munchies
Fish Tacos
Thai Salad
Homemade Granola
Quiche
Pumpkin Risotto
Chunky Chicken Chili
Seasonal Grilled Pizza
Healthy Oat Bars
Lamb Chops
Rustic Gazpacho
Irish Soda Bread
Rhubarb-Vanilla Bean Jam
Almond Polenta Cake with Elderflower Honey Glaze
Homemade Marshmallows
No-Fuss Sugar Cookies
Whole Grain Mustard
Homemade Mayo
Roasted Garlic
Chicken Pozole Recipe
Cleansing Juices
Homemade Gnocchi with Brown Butter Sage Sauce
BLT (etc) Salad with Honey Citrus Vinaigrette
Homemade Teriyaki Sauce
Baked Chickpeas with Eggs & Feta
Butternut Squash Soup
Sushi Tortilla Wrap
Black Bean Quinoa Cakes
Spicy Pulled Pork
Crispy Brown Rice Peanut Butter Munchies
Fish Tacos
Thai Salad
Homemade Granola
Quiche
Pumpkin Risotto
Chunky Chicken Chili
Seasonal Grilled Pizza
Healthy Oat Bars
Lamb Chops
Rustic Gazpacho
Irish Soda Bread
Rhubarb-Vanilla Bean Jam
Almond Polenta Cake with Elderflower Honey Glaze
Homemade Marshmallows
No-Fuss Sugar Cookies
