Bourbon and Peach Chutney Sauce recipe

4.6196

This is great on venison or pork.

Ingredients:

Bourbon Sauce:

1/2 cup bourbon

2 cups homemade or canned brown gravy

2 cups peach chutney (recipe follows)

freshly ground black pepper

Peach Chutney:

1 box fruit pectin

4 cups firm, ripe, and unbruised peaches (about 5 to 6 medium-large)

1/2 cup vinegar

1/4 cup fresh lemon juice

1 cup seedless golden raisins

1/4 cup slivered preserved ginger

1/3 cup finely chopped onion

1 Tablespoon salt

1 teaspoon ground allspice

1/2 teaspoon each ground cinnamon, cloves, and ginger

4-1/2 cups sugar

3/4 cup firmly packed light brown sugar

Bourbon sauce:Deglaze skillet used to brown meat with the bourbon and reduce 2 minutes. Add the gravy and chutney and simmer, stirring occasionally, over moderate heat for 5 minutes. Season with black pepper.

Peach chutney: In a large saucepan combine all ingredients except sugars. Add fruit pectin and stir to combine. Bring mixture to a full boil for 5 minutes, stirring. Add sugars and bring back to a boil. Boil for 2 to 3 minutes more. Remove pan from heat, skim, and let cool for 10 minutes. Transfer mixture to hot sterilized jars. Seal. Store in refrigerator; they are not processed or sealed with paraffin. Yields 3 pints.