32 ounces canned peaches
11/2 cups vinegar
1 cup oil
1/2 teaspoon garlic cloves, crushed
2 tablespoons Dijon mustard
1 teaspoon cinnamon
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon ginger, ground
1/2 teaspoon black pepper
3/4 cup maple syrup
1 cup brown sugar
2 tablespoons cornstarch
Puree peaches. Mix cornstarch with a little water. Combine all ingredients in large saucepan and heat to low boil, stirring occasionally. Continue to simmer 30 minutes, stirring frequently. Sauce may be thin, so at end of cooking time, if necessary, add sufficient water/cornstarch mixture to give sauce consistency of commercial barbecue sauce.
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