This sauce is chunky, but if you want a smoother sauce either chop the bacon into smaller pieces or pulse the finished jam it in your food processor to reach the desired consistency.
Ingredients
1 pound thick sliced bacon, cut into 1-inch pieces (see Recipe Note)
1 large yellow onion, diced small
2 cloves garlic, peeled and smashed
1/3 cup balsamic vinegar
1/3 cup packed brown sugar
Method
Cook the bacon:
In a large skillet over medium heat, cook the bacon in two batches so as not to crowd the pan. (If your pan is large enough, it’s fine to cook all the bacon at once.)Stir occasionally, until the fat is rendered and the bacon is browned, but not burned or overly crispy. Scoop out the first batch of cooked bacon with a slotted spoon, and drain it on a paper towel-lined plate. Cook the remaining batch.This should take about 25 to 30 minutes total for both batches.
2. Cook the onions and garlic:
Drain all but 2 tablespoons of fat from the pan. You can eyeball it. Add all the bacon back to the skillet.Add the onion and garlic to the skillet and cook until the onions are translucent, about 6 minutes.
3. Reduce the jam:
Add the vinegar and brown sugar to the skillet, and bring to a boil. Cook stirring and scraping up browned bits from the skillet for 2 minutesReduce the heat to medium low, and simmer uncovered, stirring occasionally, until the liquid turns syrupy and almost completely evaporates—this should take about 30 minutes.
4. Store and reheat if needed:
Use immediately, or spoon it into an airtight jar and refrigerate for up to four weeks. Serve warm.To reheat, zap it in the microwave for about 45 seconds or warm it in a small saucepan on the stove over medium heat, stirring occasionally until heated through, about 10 minutes.
Another question please ( and this one w/o Stephen King’s help )
First, this can be stored in a jar, yes? Between uses, is the jar to be refrigerated?
After refrigeration… when it is time to be used again… do you microwave the jar or serve it cold?
Lastly, is this a product that can be (or is) commercially produced and sold at stores?
The recipe I linked says “Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks. Spoon into a pan and rewarm gently over low heat prior to indulging.” I’m sure it tastes better not cold.
That would be a pretty safe assumption. Much like “wiener” is typed out as “weiner.” Do you really think there’s another sandwich out there called a “Rueben” that is distinct from a “Reuben”? Nah, it’s a common character swap.
You type it wrong often enough and not only does it start to look right, but your spell check will helpfully “learn” that it is right.
Just this morning I noticed my phone had helpfully learned the words “peice”, “peices”, “peice’s”, “peicing”, and “peicemeal” as legit spellings all by itself with no awareness from/by me.
I wonder how many texts & posts I’ve sent with that wrong spelling unhighlighted. unnoticed, and hence uncorrected? No doubt lots.
ETA: posts in 27 threads not counting this one. Gee thanks Google!
A good friend of mine used to always mistype the word “suites” as “suties” – pronounced SOO-tees. So my whimsical late husband started calling me “Sootee” (rhymes with cutie), instead of “Sweetie.”
