Side Pannel
Balsamic Brown Sugar Bourbon Bacon Jam
Balsamic Brown Sugar Bourbon Bacon Jam
- Recipe Submitted by maryjosh on 03/15/2019
Ingredients List
- 2 lbs. center cut, thick-cut bacon
- 1 large yellow onion finely chopped
- 3 garlic cloves minced
- 1 tsp. paprika
- 1/4 tsp. red pepper flakes
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup bourbon
- 1/2 cup maple syrup
- 1/4 cup high-quality balsamic vinegar
- 1/2 cup packed brown sugar
Directions
In a large skillet, cook bacon over medium-high heat until crisp.
Drain on paper towels, and discard all but 3 tbsp. drippings.
Chop bacon into 1/4-inch bits, and set aside.
Add the onion to the skillet with the bacon drippings.
Cook on medium until soft, golden, and caramelized, about 7-8 minutes.
Add the garlic, and cook til soft, about 3 minutes.
Add the paprika, red pepper flakes, salt, and pepper to the skillet, stirring to combine.
Add the bourbon and maple syrup.
Bring to a simmer, and cook for 2-3 minutes, stirring constantly.
Add balsamic vinegar and brown sugar to the skillet.
Cook an additional 3 minutes, stirring constantly.
Reduce heat to low, and stir in the crumbled bacon.
Cook for an additional 8-10 minutes, stirring occasionally.
Remove from heat and cool.
Serve with crackers. Store in the refrigerator.
Drain on paper towels, and discard all but 3 tbsp. drippings.
Chop bacon into 1/4-inch bits, and set aside.
Add the onion to the skillet with the bacon drippings.
Cook on medium until soft, golden, and caramelized, about 7-8 minutes.
Add the garlic, and cook til soft, about 3 minutes.
Add the paprika, red pepper flakes, salt, and pepper to the skillet, stirring to combine.
Add the bourbon and maple syrup.
Bring to a simmer, and cook for 2-3 minutes, stirring constantly.
Add balsamic vinegar and brown sugar to the skillet.
Cook an additional 3 minutes, stirring constantly.
Reduce heat to low, and stir in the crumbled bacon.
Cook for an additional 8-10 minutes, stirring occasionally.
Remove from heat and cool.
Serve with crackers. Store in the refrigerator.
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