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Peach Sweet and Sour Sauce

Peach Sweet and Sour Sauce

Chef John

"Take one part vinegar, two parts peach preserves, three parts chicken broth, and seasonings: boil, reduce, and serve to create this beautiful sauce."
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10 m servings 58 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.


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Read all reviews 8
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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.

Ver good. Great wild wild birds (eg duck)

This recipe was just what I was looking for. I made it for left over pork loin and served it over rice!

I tried this recipe to resurrect some over-cooked pork tenderloin. it was just what was needed adding a touch of spice with this sweet and sour sauce. I added some ginger which gave it an addi...

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