Bourbon-Marmalade Sauce
Use the sort of chili powder here that you would in Texas-style chili. The glaze is great on grilled chicken wings too; just be sure to add it after the cooking, as the sugar in the marmalade burns quickly.
Ingredients:
¼ cup (60 mL) ketchup
½ cup (125 mL) marmalade
2 tbsp (30 mL) apple cider vinegar
¼ cup (60 mL) bourbon
½ tsp (2 mL) chili powder
¼ tsp (1 mL) garlic powder
¼ tsp (1 mL) salt
Directions:
Whisk all ingredients together in a small saucepan over medium heat and bring to a boil. Turn heat to low and reduce to ¾ cup (175 mL), about 12 minutes.
¼ cup (60 mL) ketchup
½ cup (125 mL) marmalade
2 tbsp (30 mL) apple cider vinegar
¼ cup (60 mL) bourbon
½ tsp (2 mL) chili powder
¼ tsp (1 mL) garlic powder
¼ tsp (1 mL) salt
Directions:
Whisk all ingredients together in a small saucepan over medium heat and bring to a boil. Turn heat to low and reduce to ¾ cup (175 mL), about 12 minutes.
Sauce can be made up to 5 days in advance. Cover and refrigerate until ready to use.
Makes ¾ cup (175 mL)
Makes ¾ cup (175 mL)
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