Bacon Jam with Red Onion Brandy
This rich dark Bacon Jam with Red Onion Brandy with caramelised onions is similar to a high-quality quince or fig marmalade. Eaten in smaller amounts, its luxurious quality tastes as if it was a little drunk itself.
Servings: 2 Cups
Ingredients
- 250 g smoked bacon lardons
- 4 large red onions diced very fine
- 6 cloves minced garlic
- 3 tbsp butter
- 1 tsp dry thyme
- ½ raw cup sugar
- ¼ cup balsamic vinegar
- ½ tsp chilli powder optional
- 180 ml coffee
- 50 ml good quality brandy Such as Carlos I
- 1 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper
Instructions
- Fry bacon lardons over medium heat until the bacon is crispy. Remove bacon from pan and chop into small pieces. Return to the pan.
- Add the butter, red onion, garlic and thyme.
- Cook over medium-low heat for about 20 minutes, occasionally stirring, until the onions have reduced and become heavily caramelized. You might need to add small splashes of water to loosen along the way.
- Add the sugar (or maple syrup) and balsamic vinegar. Continue to cook down until it becomes very sticky.
- Finally, add coffee and brandy and over a low simmer cook down for 20 minutes or more, until it reaches a jam-like consistency. Checking and stirring every now and then to ensure it doesn’t burn or become dry.
- Stir through salt and pepper. When cool, transfer to a jar and refrigerate overnight before use. This will allow the flavours to meld and produce a wonderful flavour.
Notes
Substitutes: Sugar can be substituted with Maple Syrup. Brandy with Bourbon.