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Holiday Bacon and Cranberry Jam

Featured in the December 2013 Consumer Lines.

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Ingredients:

Holiday Bacon and Cranberry Jam

  • 1 1/2 pounds thick cut smoked bacon, cut crosswise into 1-inch pieces
  • 2 medium Maui onions, diced small
  • 4 garlic cloves, smashed and peeled
  • 1/2 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/4 cup pure maple syrup
  • 3/4 cup brewed Kona coffee
  • 1/2 teaspoon chili flakes
  • 1/4 cup dried cranberries (substitute with dried apricots, pears)

Directions:

  1. In large skillet, cook bacon over medium-high, until fat is rendered and bacon is browned, about 20 minutes.
  2. Transfer bacon to paper towels and pour off all but 1 tablespoon fat from skillet (discard or reserve for another use).
  3. Add onions and garlic, cook until onions are translucent, about 6 minutes.
  4. Add vinegar, brown sugar, maple syrup, coffee and bring to a boil, about 2 minutes.
  5. Add bacon and chili flakes; stir to combine.
  6. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.
  7. Transfer to a food processor; pulse until coarsely chopped.
  8. Let cool, then refrigerate in airtight containers, up to 4 weeks.
  9. Warm in microwave and serve with toasted artisan bread.

Makes 3 cups.

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