A savory, chunky jam you can spread on a baguette.
Ingredients
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1 ½ pounds sliced bacon, cut crosswise into 1-inch pieces
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2 cups finely chopped shallots (from 3 large or 8 small shallots)
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4 small cloves garlic, chopped (about 1 tablespoon)
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1 teaspoon chili powder
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½ teaspoon ground ginger
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½ teaspoon ground mustard
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½ cup bourbon
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¼ cup maple syrup
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â…“ cup sherry vinegar
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â…“ cup packed light-brown sugar
Directions
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Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.
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Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
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Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.