Bacon and Onion Marmalade

By & | October 28, 2015

Ingredients

  • 1½ pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 large sweet onions, finely chopped
  • 10 cloves garlic, chopped
  • 1½ teaspoons ground chile powder (not chili powder blend)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground mustard
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup bourbon
  • ¼ cup maple syrup
  • ½ cup apple cider vinegar
  • ½ cup packed light-brown sugar

Preparation

Serve this sweet and savory treat warm or straight from the fridge, on something as simple as a cracker with cheese or stirred into pasta dishes, mayo for sandwiches or, who's kidding who, straight out of the jar with a spoon.

Cooking

Cook the bacon in a large skillet over medium heat, stirring frequently, until just browned and starting to crisp. Transfer to paper towels to drain. Repeat with remaining bacon, reserving any browned bits and 2 tablespoons of the bacon fat in the pan.

Add the onion and garlic to the pan and cook over medium heat, stirring occasionally, until translucent, about 5 minutes. Add the chile powder, ginger, mustard and black pepper and cook, stirring constantly, for 1 minute. Increase the heat to high and stir in the bourbon and maple syrup. Bring to a boil, scraping up any browned bits. Add the vinegar and brown sugar and return to a boil. Stir in the reserved bacon, reduce to a gentle simmer and continue to cook, stirring occasionally, until the liquid has reduced to a thick, syrupy glaze, about 10 minutes.

Transfer the mixture to a food processor and pulse until it has the consistency of a chunky jam. Transfer to an airtight container and refrigerate at least 1 hour and up to 4 weeks.

Ingredients

  • 1½ pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 large sweet onions, finely chopped
  • 10 cloves garlic, chopped
  • 1½ teaspoons ground chile powder (not chili powder blend)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground mustard
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup bourbon
  • ¼ cup maple syrup
  • ½ cup apple cider vinegar
  • ½ cup packed light-brown sugar
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60