- Yields: about 1 pint
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 pound nitrate-free bacon, chopped into 1/2-inch pieces
- 1 red onion, chopped
- 3 cloves garlic, minced
- 1/4 cup chopped dried cherries
- 1/4 cup balsamic vinegar
- 1 cup brewed coffee
- 1/4 cup maple syrup
- 1/4 cup tequila or water
- 2 tablespoons grainy mustard
- 1/2 teaspoon salt
- Pinch of cayenne (optional)
- Freshly ground black pepper, to taste
Directions
Heat a large, heavy skillet over medium-high heat and add bacon. Cook, stirring occasionally, until crisp, 10 to 15 minutes; drain on paper towels.
Remove all but 1 tablespoon of fat from the skillet. Add onions and cook until soft, about 5 minutes. Stir in garlic and cherries and cook for 2 minutes. Add remaining ingredients, including bacon, and bring to a boil. Reduce to a simmer and cook until syrupy, stirring occasionally, 20 to 40 minutes.
Remove from heat and cool for 15 minutes. Transfer to a food processor and pulse a few times to reach the consistency of chunky jam. Store in a clean jar in the refrigerator for up to 4 weeks.
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