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 Hosted By
Monica & Bill |
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1 medium red onion, chooped |
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3 Dried Ancho Chies, soaked, seeded and pureed |
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1 C Thawed Apple Jiuce Concentrate |
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1/4 C Packed Light Brown Sugar |
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Heat the olive oil in a medium saucepan over high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the 2 cups bourbon, bring to a boil, cook until reduced to a few tablespoons, 5 to 6 minutes. Add the ancho puree, stock, apple juice concentrate, peppercorns, and brown sugar and cook, stirring occasionally, until reduced by half, 15 to 20 minutes. Strain through a fine-mesh strainer, return the mixture to the pan, and reduce over high heat to sauce consistency, 10 to 15 minutes. Add the 2 tablespoons bourbon, cook for 2 minutes, and season with salt. This can be made up to 1 day ahead and refriger¬ated. Reheat before serving. |
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