Ingredients
1 cup fruit chutney (homemade or Major Grey's commercial brand)
3 tablespoons dry red wine or grape juice
3 tablespoons port (wine or grape juice)
2 tablespoons salted butter
1 teaspoon Tabasco sauce, or your favorite hot sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon liquid smoke
Coarse salt (kosher or sea)
Yield: 1 1/4cups
Directions
Combine all ingredients in a heavy, nonreactive saucepan over medium-high heat and bring to a boil. Reduce heat to medium and simmer the sauce until the chutney dissolves and the sauce is richly flavored, stirring often, 5-10 minutes. For a chunky sauce, serve as is. For a smooth sauce, purée in a food processor or blender. Use right away or transfer to a jar, cover and refrigerate. The sauce will keep for several weeks; bring to room temperature before serving.
Variation: Replace half the chutney with ketchup. Recipe by chef Garth Stoebel, Capetown, South Africa. All recipes appear in "Barbecue! Bible Sauces, Rubs and Marinades" by Steven Raichlen (Workman, 2000).