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
- 250g 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)
- 180ml coffee
- 50ml 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 a medium-low heat for about 20 minutes, stirring occasionally, until the onions have reduced and become heavily caramelised. You may need to add a little water occasionally to loosen the mixture.
- Add the sugar and balsamic vinegar. Continue to cook down until it becomes very sticky.
- Finally, add the coffee and brandy. Simmer for 20 minutes or more until the mixture has a jam-like consistency. Stir and check every now and then to ensure it doesn't burn or dry out.
- Taste and stir in salt and pepper as needed. When cool, transfer to a jar and refrigerate overnight. This will allow the flavours to meld together, producing a wonderful result.
Notes
Substitutes: Sugar can be substituted with Maple Syrup. Brandy with Bourbon.