Bourbon Ketchup Recipes

BOURBON HOT DOGS

Steps:

• Combine ketchup, bourbon, and brown sugar in a saucepan over medium heat. Cook and stir until sugar dissolves, 2 to 3 minutes. Add hot dogs. Cover and simmer for 1 hour.
• Let cool completely before refrigerating for 24 to 48 hours.
• Reheat hot dogs by simmering in a pan over medium heat, about 5 minutes. Serve warm with toothpicks.

BEST BOURBON CHICKEN

Steps:

• Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
• In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
• Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.

BOURBON KETCHUP

Steps:

• Heat a large enough pot with just enough oil to coat the bottom. When hot, add in the onions, garlic, and jalapenos. Saute over med-high heat for about 5 minutes, until onions are translucent. Garlic should NOT burn. Add the bourbon. Cook, stirring frequently, until most of the liquid has evaporated. Add the chili powder, paprika, cinnamon, and tomato paste. Stir until incorporated. Add brown sugar, apple cider vinegar. Cook for another couple of minutes until bubbly and sugar has liquified. Add the canned tomatoes (that you have pureed/blended). Bring to a boil, then simmer for an hour uncovered, stirring frequently, until very, very thick. Let ketchup cook, blend, then pass through a strainer or ricer into a bowl. It should be a very smooth ketchup.

MAPLE-BOURBON KETCHUP

Steps:

• Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
• Make the ketchup: Wrap peppercorns, cardamom and coriander in cheesecloth or place in a tea infuser and add to tomatoes. Bring tomato puree, syrup, bourbon and salt to a boil. Reduce heat and simmer for about 30 minutes, stirring frequently to avoid scorching, until it darkens, thickens and is reduced by about a third. Add vinegar and fish sauce, and stir to combine. Remove the spice sachet, and remove sauce from heat.
• Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the ketchup in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the ketchup into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
• Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1" water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
• Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
• Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.