Easy Chutney and Bourbon Sauce for Pork or Chicken

My recipe for Easy Chutney and Bourbon Sauce is a versatile glaze or sauce for everyday or entertaining. It’s rich, full of flavour and, while it is perfect for pork or chicken, is easily adaptable to suit any meat or poultry (see the variations below). It also works well as a glaze for ham at Christmas or Easter time.

I often use preserves and chutneys in savoury recipes because a hint of sweetness can really enhance a dish. My Apricot and Onion Chicken, Healthier Sweet and Sour Chicken and Curried Mango Chicken are all good examples. But what I really love about this sauce is just how versatile it is.

How to Use Chutney and Bourbon Sauce as a Glaze

You can use this sauce to baste and cook the meat, or you can use it as a sauce that you pour over after cooking – or you can do both! The first steps of the recipe, which involve cooking the chutney and the bourbon together, make a glaze.

How to Use Chutney and Bourbon Sauce

Continue to follow the recipe on from the first steps, sautéing onions to add to the glaze, you will have the most delicious sauce!

Recipe Variations

• Use apricot, apple, fig or mango chutney in the sauce for pork or ham
• Cranberry or mango chutney works well as a sauce for chicken, turkey or other poultry
• Cherry chutney makes a lovely glaze or sauce for duck and venison

Use your imagination, and whatever flavour chutney you have on hand, to bring new life to everyday meals as well as for holiday and Easter celebrations.

Easy to make and wonderfully versatile, this chutney and bourbon sauce is one of those recipes you will find yourself returning to time and time again. It can elevate even the simplest meal. I hope you and your family will enjoy it as much as my family, our guests and I do.

Easy Chutney and Bourbon Sauce – Printable Recipe

Created by: April J Harris

Easy Chutney and Bourbon Sauce

Servings 6

This Easy Chutney and Bourbon Sauce for chicken or pork is both adaptable and versatile, making both a glaze and delicious sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Ingredients

  

1x2x3x

• ½ cup chutney of your choice
• ½ cup good bourbon
• 1 tablespoon mild vegetable oil
• 1 large red or white onion peeled and finely sliced
• salt and pepper to taste

Instructions

• Stir together the chutney and bourbon in a small saucepan off the heat.
• Place the saucepan over low heat and stir gently while heating, breaking up the chutney as you go.
• Carefully raise the heat to medium and bring the ingredients to a boil, stirring constantly.
• Reduce the heat and simmer for few minutes, stirring constantly, until the mixture reduces and thickens a bit.
• At this stage your glaze is ready. Pour 3 or 4 tablespoons carefully into a separate small bowl or ramekin and use this to coat your meat before cooking. Set the remaining glaze aside while you cook the meat.
• Or if you just want glaze, and no sauce, you can use all of the mixture to baste your meat and stop here! (I do this with ham.)
• To make a sauce as well, carry on with the recipe as follows:
• Heat the oil in a medium frying pan over medium heat.
• Sauté the onion until it begins to soften.
• Add the remaining glaze and allow it to bubble together with the onion for a few minutes.
• Serve as a sauce over the cooked meat.

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If you liked this recipe, you may also enjoy my Best Barbecue Sauce Recipe