Duck Sauce

YIELD: About 2 cups

INGREDIENTS:

• 1 bag (1 pound) unsweetened frozen peaches or 2 1/2 to 3 cups sliced,
• peeled fresh peaches
• 1/2 cup water
• 2 tablespoons cider vinegar
• 2 tablespoon Splenda
• 1/4 teaspoon blackstrap molasses
• 1/8 teaspoon salt
• 1 teaspoon soy sauce
• 1 clove garlic, crushed

INSTRUCTIONS:

1.  Put all the ingredients in a heavy-bottomed saucepan, and bring them to a simmer. Cook, uncovered, until the peaches are soft (about 30 minutes).
2.  Puree the duck sauce in a blender, if you like, or do what I do: simply mash the sauce with a potato masher or a fork. (I like the texture better this way.)
3. It’s best to freeze this if you’re not going to use it up right away.

PER SERVING:

• Each 2-tablespoon serving has 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and no protein.