Maple Bourbon Fall Chutney
This week’s “Easy Extra” recipe :: Maple Bourbon Fall Chutney is a perfect simple treat that’s so packed with flavor. And when I say simple – I really mean it!
The Simple Steps
This recipe really comes together in a flash! Start off by incorporating everything except the dried fruit in a medium skillet.
Once the sirup mixture is at a simmer, add the dried fruit and continue simmering until the fruit plumps slightly and absorbs 1/4-1/2 of the liquid (1-2 minutes depending on the type of dried fruit).
The Superb Flavors
The mix of maple sirup + bourbon + orange zest in this dried fruit chutney is nothing short of perfect.
A little smokey, a little boozy and all that depth of flavor combined with deep, rich notes of dried fruits and citrus. Y-U-M!!
emily, FFAY
Serve this chutney over cream cheese, or ice cream or pancakes. You’re sure to be thrilled with just how much flavor this brings to to your snacks, treats and meals!
Maple Bourbon Fall Chutney
- 1 c pure maple sirup (I prefer the darkest you can find)
- 1-2 shots bourbon whiskey
- 1 t orange zest
- pinch of pink Himalayan salt
- 2 c chopped dried fruit medley*
In a medium skillet, over medium flame, combine first 4 ingredients and bring to a simmer.
Add dried fruit and continue simmering for 1-2 minutes (or until fruit plumps and absorbs about a quarter to half of the sirup mixture).
Serve warm, with crackers over cream cheese.
To store, refrigerate in an airtight container.
Makes 2 cups
*the medley I used for this recipe was a pre-packaged blend that included dried peaches, pears, apricots, apples and jewel-toned raisins.
Note – if chutney becomes too thick, add 1/4 c apple juice to thin. Can be re-warmed in the microwave (in 30 second increments). Can be refrigerated up to 6 weeks.
