Easy Chutney and Bourbon Sauce

My recipe for Easy Chutney and Bourbon Sauce is the work of moments and very adaptable. It’s also very, very delicious – the smell while it is cooking is just incredible.

As always, there is a story behind this recipe which begins a couple of years ago when I found myself with a few too many jars of chutney. I am forever picking up jars of jams, preserves and chutneys at speciality shops and farmer’s markets (I have very little self control when it comes to this sort of thing) and I often find myself with too much of the good stuff and too little time to use it before it goes out of date.

I’ve used preserves and chutneys in my recipes before – my Apricot and Onion Chicken, Healthier Sweet and Sour Chicken and Curried Mango Chicken all feature them. At this point I was thinking about cooking a ham and needed a glaze and things just kind of evolved from there.

I use this recipe in two ways. First I make a glaze and use part of it to coat the raw meat before cooking. Then, while the meat cooks, I turn the remaining glaze into a proper sauce, as in the photograph above. On that occasion, I used a spiced peach chutney to turn ordinary pork tenderloin into something really special when friends came round to dinner at short notice.

Of course, you can just stop at the point where the glaze is made and use the whole recipe to baste your meat. If you want a sauce, just carry on with the recipe.

This recipe lends itself to adaptation – your favourite cherry chutney will work well in this recipe with duck, apple chutney with pork and cranberry chutney with chicken. Use your imagination, and whatever you have on hand, to bring new life to everyday meals.

Easy Chutney and Bourbon Sauce Recipe
Ingredients

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 a few minutes, stirring constantly, until the mixture reduces and thickens a bit.
At this stage your glaze is ready. Pour a 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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Created by: April J Harris

Easy Chutney and Bourbon Sauce

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Ingredients

  

• 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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