Categories: Sauces 
      Yield: 16 servings 
  
     32 oz Peaches, canned 
  1 1/2 c  Vinegar 
      1 c  Oil 
    1/2 ts Garlic cloves, crushed 
      2 tb Dijon mustard 
      1 ts Cinnamon 
      3 tb Lemon juice 
      1 tb Worcestershire sauce 
    1/4 ts Ginger, ground 
    1/2 ts Black pepper 
    3/4 c  Maple syrup 
      1 c  Brown sugar 
      2 tb Cornstarch 
  
   Corn syrup may be substituted for the maple syrup. 
   
   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. 
   
   Posted by THE.LARK [:) or :( ?] 
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, 
  CI$ 71511,2253