Cooking Classics: Rosemary-Bourbon Apple Chutney

May 1, 2018 in The Recipe Box

The Basics. Fresh Rosemary By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV Cooking Personality Digital Culinary Photo Journalist Editorial Director Game Day Tailgating Modern Southern Socials Southern Hostess Menu PlanningCooking Classics

The Technique

Rosemary-Bourbon Apple Chutney

Chutneys offer bold flavor to a variety of foods lending a sweet-tart contrast to grilled meats, ham & even when paired with cheese selections. Fresh or dried fruits, vegetables or a combination of both make a good base for the highly seasoned relishes. They can be mild or spicy & prepared with or with or without alcohol which simply adds more complexity to these wonderful condiments. Learn how to make a Rosemary-Bourbon Apple Chutney that’s perfect to serve for Kentucky Derby parties.

Rosemary-Jalapeno Apple Chutney By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Game Day Tailgating Birmingham Alabama Southern Hostess Southern Socials Recipes Party Planning Menu Planning

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickRosemary-Bourbon Apple Chutney
makes 1 cup

1 tsp oil
2 Tbsp finely chopped sweet onion
1/4 cup bourbon
1 Tbsp apple cider vinegar
1 1/2 cups peeled & diced Granny Smith apple, about 1 {8-oz} apple
3/4 cup peeled & diced Gala apple, about 1 {4-oz} apple
1/2 cup dark brown sugar
1/2 cup water
1/4 cup fresh lemon juice
A pinch of kosher salt & freshly ground pepper
1 tsp minced jalapeño with the seeds
1/2 tsp chopped fresh rosemary

Sauté the onion in hot oil over Medium-Low heat in a 3 1/2-quart saucepan 5 to 6 minutes or until softened. Remove from the heat & add the bourbon, the vinegar, the apples, the brown sugar, the water, the lemon juice, the salt & the pepper. Bring to a boil over Medium heat & cook, stirring occasionally, 15 minutes or until the apple softens & approximately 2 Tbsp liquid remains. Remove from the heat. Gently mash some of the apples with the back of a fork. Stir in the jalapeño & the rosemary. The remaining liquid from the mixture will evaporate as it cools. Chill 2 hours.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Navigate & Garnish With Fresh Rosemary

Rosemary is a perennial herb with Mediterraneian roots that can be used to season & garnish foods but it also offers many health benefits. The evergreen leaves have been known to reduce inflammation & protect the immune system plus it is high in vitamins A, C & B6. It has a strong, astringent taste which makes it an excellent choice to use when grilling as it has the ability to compliment the bold, smoky flavors well. A little goes a long way so it’s always best to start small then add more, if desired. 

Rosemary-Jalapeno Apple Chutney By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Game Day Tailgating Birmingham Alabama Southern Hostess Southern Socials Recipes Party Planning Menu Planning

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

Although it darkens when cooked, a few of the leaves can be scattered over food surfaces to boost the appearance & lend additional good flavor just before serving. Be certain to set aside a few sprigs to use for this purpose as showcased in the the chutney or a delicious appetizer such as  in the case for Lemon-Ricotta Artichoke Dip. To store the herb for longer periods of time, rinse the sprigs under cool, running water then pat them dry. Roll them loosely in a paper towel & refrigerate up to a week.  

The Tune
“That’s What My Heart Needs” Otis Redding

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.
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One Response to Cooking Classics: Rosemary-Bourbon Apple Chutney

  1. Meredith F November 10, 2019 at 1:44 pm #

    Hi. Recipe turned out great. I did notice that your ingredient list had brown sugar, but it wasn’t listed in any of the steps. I put it in with everything else when I cooked the apples. Just thought you’d want to know.

    Reply

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