Combine onion, garlic and bourbon in a 3 quart saucepan. saut until onion and garlic are translucent, about 10 minutes. Add remaining ingredients, bring to a boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes.
An additional splash of whiskey just prior to serving adds a pleasant odor when serving.
NOTE: While frequent sampling of the "to taste" ingredients can cause confusion and affect the outcome, the alcohol is cooked off during the saut step so it's not a factor in the final dish.
I leave the onion in good sized (3/8 inch) chunks to it stands out in the final sauce.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 8|
|Calories from Fat: 7 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1923.3mg||66 %|
|Potassium 1708.1mg||45 %|
|Total Carbohydrate 124.8g||37 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 121.4g|
|Protein 5g||7 %|
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Calories per serving: 523
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