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Maple Peach Barbecue Sauce

Maple peach barbecue sauce that turns fresh diced peaches into a glossy, amber fruit BBQ sauce. Simmered until thick and blended smooth, it delivers smoky heat with maple depth for easy slathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 cups
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 3 peaches Ripe, peeled and diced.
Maple and base
  • 0.25 cup pure maple syrup For the amber maple depth.
  • 0.5 cup ketchup Adds tang and color.
  • 2 tbsp apple cider vinegar Balances sweetness with acidity.
  • 1 tbsp Worcestershire sauce Adds savory umami.
  • 2 tbsp brown sugar Deepens caramel notes.
Aromatics and spices
  • 2 cloves garlic Minced.
  • 0.5 tsp smoked paprika Smoky flavor.
  • 0.5 tsp onion powder Rounded savory sweetness.
  • 0.25 tsp cayenne pepper Smoky heat.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 medium saucepan
  • 1 immersion blender
  • 1 blender

Method
 

Cook the sauce
  1. Combine the diced peaches, maple syrup, ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, garlic, smoked paprika, onion powder, and cayenne in a medium saucepan.
  2. Bring to a simmer over medium heat, stirring frequently until you see steady bubbling across the surface (about 5 minutes).
  3. Cook for 20-25 minutes, stirring occasionally, until the peaches have fully broken down and the sauce is thick enough to coat a spoon.
Blend and finish
  1. Blend until smooth using an immersion blender or a regular blender, pulsing carefully if using a regular blender.
  2. Return the blended sauce to the pan and simmer 5 more minutes over medium heat, stirring until it reaches your desired thickness and looks glossy.
  3. Season with salt and pepper to taste.
Cool and store
  1. Cool completely, then refrigerate in a sealed container for up to 2 weeks before using.

Notes

Pro tip: For extra smooth fruit texture, blend until no peach bits remain, then simmer just long enough to thicken back up. Refrigerate up to 2 weeks in an airtight container; freezing is not recommended because the fruit texture can turn grainy after thawing. If you want a lower-sugar option, reduce or omit the brown sugar and add a little extra vinegar to keep the flavor balanced.