Henry Bain Sauce - New and Improved

Henry Bain Sauce
4 1/2 pints
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2 cups Major Grey's chutney
2/3 cup coarsely chopped pickled walnuts
1 3/4 cups good ketchup
1 1/4 cups A-1 Brand steak sauce
1 1/4 cups Worcestershire sauce
1 1/2 cups bottled chili sauce
2/3 cup good-quality Kentucky bourbon whiskey
2 teaspoons Tabasco sauce

Sterilize four 1-pint canning jars and one 1/2-pint canning jar; set aside. Place chutney and pickled walnuts in a food processor fitted with the steel blade and process until smooth. Add ketchup, steak sauce, Worcestershire sauce, chili sauce, bourbon and Tabasco sauce. Process until blended. Pour sauce into sterilized jars, leaving 1/2 inch head space. Seal jars according to manufacturer's directions and process 10 minutes in a boiling water bath that covers jars by 2 inches. Cool jars completely before storing.

This can be served room temperature, cold or slightly warmed. Also makes a fabulous marinade.