RECIPES

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Musselmans
Bourbon Apple Butter Sauce


Caramelized leeks and carrots meld with apples, apple butter and bourbon. A perfect sauce for any roast meat or poultry dish.

Ingredients

24 servings
2 Tbsp. unsalted butter
2 cups thinly sliced leeks
3 cups carrots, peeled and sliced on a bias
1 Tbsp. brown sugar
2 cups sliced, cored firm sweet-tart apple (like Honey Crisp)
1/2 cup Jack Daniels® sour mash bourbon
2 cups chicken stock
1 cup MUSSELMAN'S® Apple Butter
Ground black pepper and sea salt, to taste
2 Tbsp. unsalted butter, chilled

Method

1
In a skillet, heat butter over medium-high heat; add leeks and sauté 2 minutes. Stir in carrots and brown sugar and continue cooking, allowing leeks to caramelize, stirring often.
2
Stir in apple slices and continue to sauté for another 23 minutes.
3
Add bourbon and allow alcohol to cook off, about 23 minutes.
4
Whisk in chicken stock and Musselmans® Apple Butter, reduce heat to a simmer and cook 15 minutes or until sauce has reduced and thickened. Adjust seasonings with black pepper and sea salt.
5
Stir in remaining 2 Tbsp. butter, mix and serve as an accompaniment with roasted chicken thighs or roast pork loin, 1/4 cup per serving.

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