Modernist Cooking Made Easy is now Amazing Food Made Easy. It's the same great recipes, reviews, and articles just with a new name!
View All Modernist Recipes
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Bourbon-Maple Chutney

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!

Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

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

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!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles