Start with crispy bacon – a lot of bacon. Then gently simmer it with smooth bourbon along with a generous splash of dark roasted coffee, maple syrup and luscious, tangy balsamic vinegar. With the layers upon layers of savory and sweet plus a pop of heat you’ve got a thick, rich and an utterly scrumptious condiment.
Cook Time 1 hourhr30 minutesmins
Course Appetizer, Preserves and Condiments
Servings 5to 5-1/2 cups
Equipment
Large sauté pan
Ingredients
2poundsbacon, cut into small pieces
2large, sweet onions, thinly sliced
½cupdark brown sugar
¼cupchopped garlic
½teaspoonfreshly cracked black pepper
½teaspooncinnamon
½teaspoonfreshly grated nutmeg
1teaspooncayenne pepper
1cupgood bourbon
1cupfreshly brewed coffee, preferably dark roast
½cupaged balsamic vinegar
½cuppure maple syrup
¾cupchili sauce
Instructions
Cook the bacon in a large sauté pan over medium heat until the bacon is brown and crisp, about 20 to 30 minutes. Using a slotted spoon, transfer the bacon to a heatproof container while you sauté the onions.
Skim off the bacon drippings and reserve. Add about 4 tablespoons of the drippings back into the pan along with the onions. (Keep the remaining bacon drippings for other uses – they’re liquid gold!) Cook the onions over medium heat until they’re translucent and softened, about 8 to 10 minutes. Add more bacon drippings only if needed.
Stir in the brown sugar along with the garlic, black pepper, cinnamon, nutmeg, and cayenne pepper, stirring to combine well. Cook for about 5 minutes to caramelize slightly.
Pour the bourbon, coffee, vinegar, maple syrup, and chili sauce into the onion mixture. Add the bacon and stir to mix well. Reduce the heat to medium-low and continue cooking uncovered until the mixture has reduced down and is thick, about 45 minutes.
Keep the bacon jam refrigerated. Serve warm, room temperature or chilled.
Notes
Use the best bacon you can find. This is bacon jam so you want the flavor of your bacon to shine through. And as for the bourbon, if it’s not good enough to drink it’s not good enough to add to your dish.