Bourbon Ketchup Food

WHISKEY BBQ KETCHUP

Steps:

• Add all ingredients to a small saucepan over medium heat and whisk to combine.
• Cook until bubbly - about 5 minutes. Then reduce heat to low and continue cooking for 15 more minutes to allow the flavors to develop.
• Taste and adjust seasonings as needed, adding more whiskey for a more boozy flavor, brown sugar for added sweetness, vinegar for more tang, and liquid smoke extra smokiness.
• Transfer to a jar and let cool before putting lid on. Will keep in the fridge for at least 2-3 weeks (probably longer).
• Perfect with our Crispy Baked Matchstick Garlic Fries!

BOURBON MEATBALLS APPETIZER

Steps:

• In a large mixing bowl, place all the meatball ingredients (except the olive oil) and mix them together with your hands
• Grab a small amount of meat and roll it into a meatball (you choose the size), place each ball on a plate until all the meat is used up
• Heat a sauté pan and add up to 2 tablespoons of olive oil
• Add the meatballs and sauté them, turning them every 30 seconds to brown all the sides. Should take around 8 minutes total
• Remove meatballs from pan and set aside
• Add all the ingredients for the sauce, bring it to a boil and cook it for 10 minutes
• Lower the heat and add meatballs. Stir until the sauce covers them
• Continue simmering for 5 minutes
• Plate
• Eat
• Smile
• Enjoy

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.

BOURBON AND BROWN SUGAR BARBECUE SAUCE

Steps:

• Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.