This condiment combines the salty, fatty, meaty taste of bacon with the depth of bourbon and the sweetness of jam. It’s great on pizza, cheeseburgers and other sandwiches, and in potato salads and other side dishes.
Like a lot of stuff I’m cooking these days, I got the basic recipe from Serious Eats.
Recipe – Makes 3 cups
1 1/2 lbs bacon, cut into 1 inch slices
2 medium yellow onions, roughly chopped
3 large cloves garlic, diced
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
1/4 cup maple syrup
6 TBS brewed coffee
6 TBS bourbon
Working in batches, saute bacon over medium high heat in large, heavy skillet till crispy.
Transfer bacon to paper towels and drain thoroughly. Discard all but 1 TBS of rendered fat.
Add onions and garlic to pan and saute till soft, about 5 minutes.
Add vinegar, sugar, syrup, coffee and bourbon. Bring to boil and cook 2 minutes, stirring frequently and scrapping bottom of pan.
Return bacon to pan and toss to coat.
Transfer mixture to crock pot.
Cook on high, uncovered, till mixture is thick and deeply colored, about 4 hours.