Say hello to your new favorite cookout condiment. Whether you’re making backyard burgers or gourmet crostini, our bacon jam recipe is a delicious addition. Frank Family’s Napa Valley Cabernet Sauvignon is the perfect wine to pair with this savory-sweet concoction. Its big structure cuts through the richness of the bacon flavor while its punch of dark berry notes nicely complement the cranberries and balsamic.
INGREDIENTS
| 1 Pound | Bacon, chopped |
| 1 Each | Yellow onion, diced |
| 2 Cloves | Garlic, minced |
| 1/2 Cup | Brown sugar |
| 1 ½ Tbs | Dried cranberries |
| ⅓ Cup | Balsamic vinegar |
| 1 Tsp | Chili powder |
METHOD
- In a medium saucepan over medium heat, cook bacon until crispy. Remove bacon, keeping one tablespoon of bacon fat in the saucepan.
- Reduce heat to medium-low. Add onions and garlic to the pan and cook, stir often, until the onions are caramelized.
- While the onions and garlic are cooking, roughly chop the bacon into small pieces.
- Add the bacon and brown sugar to the onion mixture in the pan. Stir and cook for approximately 2 minutes.
- Stir in balsamic vinegar, chili powder, and cranberries. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy. Approximately 6 to 8 minutes.
- Let cool before serving. Serve on crostini with brie and top with thyme or add to the bun of a grilled burger. The jam can be stored in the refrigerator for up to a week and reheated on the stove or in the microwave, just add a bit of water.
