Skip to main content
Epicurious
Cookbooks

Tangy Sweet Sauce

Recipe information

  • Yield

    makes about 4Ā 1/3 cups

Ingredients

1 cup Jackā€™s Old South Vinegar Sauce or Basic Vinegar Sauce (page 22)
1 cup light corn syrup
1 18-ounce jar peach preserves

Preparation

  1. Combine all the ingredients in a blender, and blend until thoroughly combined. Scrape into a large container or bottle. Store, refrigerated, for up to 1 year.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, Ā© 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsSauceSouthernAmericanDinnerMake AheadMeal PrepNo-CookBlenderCookbooks
Read More
All the Recipes From Bon AppĆ©titā€™s Travel Issue
Weā€™ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
The Only Frittata Recipe Youā€™ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.