In a saucepan, dissolve peach jam over low heat. Stir in mustard and bourbon until mixture is a smooth, medium consistency. This can be used as a glaze if you are using indirect heat, or as a finishing sauce. Very Good!!! Yield: 2 cups Source: Bruce Bjorkman, Born-2-Que Krew, Salem, OR Posted to EAT-L Digest 16 Sep 96 Date: Tue, 17 Sep 1996 08:36:02 -0700 From: Carey Starzinger
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 19mg||1 %|
|Potassium 45.4mg||1 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 37.9g|
|Protein 0.2g||0 %|
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Calories per serving: 414
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