Sous Vide Bourbon-Maple Chutney

More Recipes • Sous Vide Recipes • Xanthan Gum Recipes
Written by Jason Logsdon

This apple chutney is a very flavorful topping that works great on pork or fish. Sometimes I'll even use it as a savory topping on desserts. The apples are cooked in a bourbon, maple syrup, chipotle and thyme mixture. After a brief puree they are ready to go. For a thicker chutney, or if the apples release too many juices, they can be briefly simmered before pureeing them to reduce the juices down. You can leave the skin on or peel them for a more refined presentation.

Depending on your final use of the apples, they can be cooked for anywhere between 1 to 3 hours. For this recipe I do 11/2 to 2 hours at 185°F (85°C) so they still have some bite to them.

Apple bourbon chutney

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide bourbon-maple chutney recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Bourbon-Maple Chutney

  • Published: July 02, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Cooks: 185°F (85°C) for 90 to 120 minutes
  • Serves: 8

Sous Vide Bourbon-Maple Chutney Ingredients

For the Apple Chutney

2 Braeburn or other baking apple, diced
3 tablespoons bourbon
2 tablespoons maple syrup
1 tablespoon thyme leaves
1 tablespoon lemon juice
1 tablespoon melted butter
1/2 teaspoon chipotle chile powder
Salt and pepper

Sous Vide Bourbon-Maple Chutney Instructions

For the Apple Chutney

At least 2 to 2.5 hours before serving

Preheat the water bath to 185°F (85°C).

Place the apples in a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for even cooking. Whisk together the remaining ingredients then pour over the apples. Seal the sous vide bag and cook for 90 to 120 minutes.

Once cooked, briefly blend the apple mixture to combine it into a thick puree then serve.

Modernist Notes

Because they use modernist ingredients, the amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

The addition of 0.1% to 0.2% xanthan gum helps hold the chutney together and thicken it. Just blend it in during the final pureeing stage.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Related Amazing Food Made Easy Articles

All tags for this article: Bourbon, Chutney, Fruit, Sous Vide, Sous Vide Apple , Sous Vide Chutney, Sous Vide Recipes, Xanthan Gum, Xanthan Gum Thickening

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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