Tuesday, December 10, 2013

Canadian Maple Bacon Jam

This recipe encompasses 3 of my favourite things: bacon, wine, and Canadian maple syrup.  Since Marc doesn't eat pork I never usually buy bacon - it seems like a waste to make it just for me.   I had seen a recipe for bacon jam online sometime last year and was instantly intrigued. I kind of put the idea in the back of my head though, knowing it would be far too good to resist, especially if I had the entire recipe all to myself. 
Every year, Holly over at the The Inspired Home and I get together and bake/make crafts around the holidays, all the while sharing in our mutual enjoyment of making homemade Christmas presents. This year Holly mentioned to me that she wanted to come up with something that would be a good homemade "husband" gift so this recipe immediately came to mind.  We got together for a few weeks in a row perfecting the recipe, until we came up with our favourite combination of savoury and sweet.  While mine didn't become a "husband gift" the friends that helped sample it have all loved it - I've even had a few people request that I make another batch just for them! 
- 2 lbs bacon
- 1 large sweet onion
- 1 cup pure maple syrup
- 1 cup malbec wine
- 1/4 cup balsamic vinegar
                                                                                           Take 1: Taste Testing at Holly's


Pre-heat frying pan over medium heat.  Dice onion and sauté until translucent, then set aside.

 Chop bacon into small pieces, and fry until cooked completely through.  Drain bacon, then add to slow cooker along with the chopped onions, maple syrup, wine, and balsamic vinegar.  Turn slow cooker on high and cook the bacon for about 4-6 hours until most of the liquid has disappeared and the bacon jam has turned a deeper colour like so: 

Serve with crackers, crostini, or any other way you might enjoy bacon (breakfast sandwich anyone?). 


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