Monkey gland sauce

Ingredients

250 ml (1 cup) fruit chutney

45 ml (3 tbsp) dry red wine

45 ml (3 tbsp) port wine

30 ml (2 tbsp) salted butter

5 ml (1 tsp) piri piri sauce or your favourite hot sauce

2 ml (1/2 tsp) freshly ground black pepper 2 ml (1/2 tsp) liquid smoke

Coarse salt (sea or kosher)

Directions

In a heavy non-reactive saucepan over medium-high heat, combine all ingredients and bring to a boil. Reduce heat to medium and simmer sauce, uncovered, stirring often until chutney melts and sauce is richly flavoured, 5 to 10 minutes. For a chunky sauce, serve as is. For a smooth sauce, puree in a food processor or blender.

Use immediately or transfer to a jar, cover and refrigerate. The sauce will keep for several weeks; bring to room temperature before serving. Makes 300 ml (1 1/4 cups), enough to serve 4 to 6.

Source: “Barbecue Sauces, Rubs and Marinades - Bastes, Butters and Glazes, Too by Steven Raichlen (Workman Publishing, 2017).