Ingredients10 m servings 58 cals
- Whisk chicken broth, peach preserves, sherry vinegar, Chinese five-spice powder, and cayenne pepper in a saucepan over medium-high heat. Bring to a boil; cook until reduced and slightly thickened, 5 minutes. Season with salt and black pepper to taste.
- Editor's Note:
- Chef John serves this over his Sous Vide Duck Breast.
Per Serving: 58 calories; 0.1 g fat; 14.4 g carbohydrates; 0.1 g protein; < 1 mg cholesterol; 90 mg sodium. Full nutrition
ReviewsRead all reviews 8
Chef John never disappoints! This sauce is fantastic, and you can customize the amount of heat to your liking by adjusting the amount of cayenne. Keep in mind that this recipe is only for 2 se...
I used this recipe for some meatballs for a party, so I needed considerably more... I kept the ratios the same, and tweaked the recipe as follows: 1.5 cups chicken broth half cup peach preserves...
the sauce is spectacular and easy. i always make double because it's soooo good.
Was delicious. Great with our turkey dinner and later on sandwiches. I did use oranges instead of tangerines as they are not easily found in Alaska this time of year.
I made it using the three part broth, two part peach preserves and one part vinegar method. It turned out great.
This recipe was just what I was looking for. I made it for left over pork loin and served it over rice!