Best Bourbon Raisin Sauce Recipes

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BOURBON RAISIN SAUCE



Bourbon Raisin Sauce image

It goes really well with Holiday Ham, I was looking for a raisin sauce for easter ham and didn't like the recipes I found so I made this one up and everyone liked it.

Provided by CarlyE 2

Categories     Sauces

Time 10m

Yield 12 serving(s)

Number Of Ingredients 6

1 cup raisins
1/4 cup jack daniel's tennessee sour mash whiskey
1/2 cup butter
1/2 cup firmly packed light brown sugar
2 1/4 cups water
2 teaspoons cornstarch

Steps:

  • combine all ingredients in a sauce pan.
  • over medium heat whisk until butter melts and sauce thickens about 5 minutes.

BOURBON RAISIN SAUCE FOR HAM



Bourbon Raisin Sauce for Ham image

This sauce is to be served with the maple glazed ham and pineapple pave.

Provided by Dfernandes

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 55m

Yield 25

Number Of Ingredients 15

1 tablespoon butter
1 cup chopped onion
1 tablespoon minced fresh ginger
1 cup brown sugar
½ cup cornstarch
1 tablespoon ground cinnamon
4 whole star anise pods
2 teaspoons dry mustard
2 teaspoons whole cloves
salt and ground black pepper to taste
2 tablespoons distilled white vinegar
3 cups apple cider
2 cups raisins
1 cup bourbon
1 pound butter, cut into 1-tablespoon chunks

Steps:

  • Melt 1 tablespoon butter in a large saucepan over medium heat; cook and stir onion in hot butter until starting to caramelize, 8 to 10 minutes. Add ginger to onion; cook and stir until fragrant and caramelized, 2 to 5 minutes more.
  • Stir brown sugar, cornstarch, cinnamon, star anise, mustard, cloves, salt, and pepper into onion mixture; cook until brown sugar and cornstarch dissolve. Slowly mix vinegar into brown sugar mixture. Add apple cider, raisins and bourbon; bring to a boil, stirring frequently, and cook until sauce is reduced by half, 15 to 25 minutes. Remove from heat.
  • Whisk 1 pound butter into sauce, 1 tablespoon at a time, until butter melts and sauce is glossy and thick.

Nutrition Facts : Calories 262.1 calories, Carbohydrate 26.5 g, Cholesterol 40.3 mg, Fat 15.4 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 9.6 g, Sodium 122.4 mg, Sugar 20.1 g

LAMB PANINI WITH BOURBON RAISIN SAUCE



Lamb Panini with Bourbon Raisin Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 sandwiches

Number Of Ingredients 22

1 packet active dry yeast
1 1/4 cups warm water
4 tablespoons olive oil
1 tablespoon sugar
1 1/2 tablespoons salt
3 1/2 cups all-purpose flour
Grated Parmesan and olive oil, to taste, for adorning the top of the bread
6 ounces bourbon
4 ounces cream cheese (room temperature or warmer)
1 cup red raisins
2 tablespoons maple syrup
1/2 teaspoon salt
1/2 teaspoon allspice
4 ounces heavy whipping cream
8 tablespoons butter, divided
1 pound chopped lamb chunks
1 cup chopped onions
1 cup chopped bell pepper
1 cup chopped fresh mozzarella cheese
6 slices bread
1 cup mesclun greens
1 cup chopped tomato

Steps:

  • For the bread: In a bowl, combine the yeast and water. Let sit for a couple of minutes until the yeast is foamy. Add the olive oil and sugar and mix well. Combine the salt and flour and add a cup at a time to the wet mixture. Turn onto a lightly floured board or counter and knead repeatedly for about 4 to 5 minutes. Put in a greased bowl, cover with a towel, and let rise for about 1 hour or until it has doubled in size.
  • Punch down and let it rise for another 30 minutes.
  • Preheat oven to 400 degrees F.
  • Punch down and separate into 2 portions. Roll each section of dough out into a rectangular shape about 1/2-inch thick. Make indentations on the dough with your fingertips. Lightly rub the dough with olive oil and sprinkle grated Parmesan cheese over the top. Bake in the hot oven for approximately 20 minutes. Ovens vary so keep your eye on the bread. When completed, remove for the oven and let cool.
  • For the Bourbon Raisin Sauce: In a skillet over low heat, pour the bourbon. Add the cream cheese and mix until well blended with the bourbon. Add the raisins, maple syrup, salt, allspice, and heavy cream. Mix well. Allow the mixture to simmer over very low heat for a couple of minutes. Set aside.
  • For assembly: In a skillet, melt 4 tablespoons of butter over low to medium heat. Add the chopped lamb chunks and stir. Add the onions and bell peppers, mix well and allow the mixture to saute over a low heat for 5 minutes. Add the cheese to the mixture and cover (partially) with a lid.
  • Butter the bread slices with the remaining butter and grill the bread to desired crispness.
  • Position the bottom of the bread slices on 4 plates. Add the 1 cup (or desired amount) or more of the Bourbon Raisin Sauce to the lamb mixture keeping some off to the side to put in ramekins for a side of sauce when serving the sandwiches. Mix well. Evenly distribute the lamb mixture onto the bread slices. Evenly distribute the mesclun greens and tomatoes over the lamb. Cover with the top slice of bread. Serve immediately.

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