This is one of my new favorite ways to eat bacon. I don’t know about in America but in the UK they love jam, chutney and relishes. Not American hot dog relish but more like a savory jam. I’ve been to some great restaurants that serve their burgers with homemade relish instead of ketchup.
I would definitely classify this as a bacon relish more than a jam but bacon jam has a much better ring to it I think. The recipe is from Bacon Nation. The jam has a hint of jalapeno to give it a lovely kick.
This recipe only makes about a half cup. We used it on top of homemade chicken burgers and used the rest as a dip for some crispy crackers. This would be fun to serve as an appetizer at a party.
1/2 pound applewood smoked bacon, sliced into half inch pieces
1 medium onion, chopped
1 tsp seeded and chopped jalapeno
1/4 cup light brown sugar, packed
1/4 cup apple cider vinegar
2 tbs orange juice
2 tbs bourbon (I used whiskey)
3 small quarter sized pieces of ginger (I used 1 tsp pureed ginger)
1 bay leaf
1/2 tsp honey
fresh ground pepper
- Cook the bacon in a large frying pan until brown and crisp at the edges. Transfer the bacon to a paper towel lined plate. Keep 2 tablespoons of bacon fat int he frying pan.
- Add the onion and jalapeno and stir over medium low heat for two minutes until soft. Add the bacon, brown sugar, vinegar, orange juice bourbon, ginger and bay leaf. Cover the pan and bring the mixture to a boil. Let the mixture simmer uncovered for about 10 minutes until the liquid is evaporated, about 10 minutes.
- Remove the bay leaf and stir in the honey and a few crackings of black pepper. Put the mixture into a small food processor and pulse about 10 times. Keep refrigerated for 1 week.
adapted from Bacon Nation