1 1/2 tsp canola oil
1/2 red onion, chopped
2 cloves garlic, chopped
1 jalapeño pepper (seeded if you want more mild, for me its all in), and chopped
1/4 cup bourbon
1 cup fresh or frozen blueberries
1/4 cup ketchup
3 tbsp cider vinegar
1 tsbp brown sugar
1 1/2 tsp molasses
pinch of ground allspice
heat oil in a small saucepan over medium heat. add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. add bourbon, and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
i am serving the sauce on bone-in chicken breasts seared skin side down (in bacon fat) and then glazed with the sauce and finished off roasting in the oven.
1/2 red onion, chopped
2 cloves garlic, chopped
1 jalapeño pepper (seeded if you want more mild, for me its all in), and chopped
1/4 cup bourbon
1 cup fresh or frozen blueberries
1/4 cup ketchup
3 tbsp cider vinegar
1 tsbp brown sugar
1 1/2 tsp molasses
pinch of ground allspice
heat oil in a small saucepan over medium heat. add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. add bourbon, and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
i am serving the sauce on bone-in chicken breasts seared skin side down (in bacon fat) and then glazed with the sauce and finished off roasting in the oven.
RSS Feed
