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PastedGraphic-1Hi everyone! It’s Erin again, CNI’s resident Marketing Manager. One of my new favorite past times is adding recipes to my “Feeding Frenzy” board on Pinterest, and I’ve been cooking up a lot of great new recipes because of it.
This month’s recipe is all about one of the major loves of my life – BACON. I was recently invited to participate in my friend’s food swap, and wanted to bring something that would *hopefully* be a crowd pleaser. (Shoutout to the #LAfoodieSwap!) If you love bacon, I can pretty much guarantee that you will love this recipe. This bacon is quite literally, my jam. It is perfect as a spread for your homemade breakfast sandwiches, or solo on a piece of toast. (I may have had a spoonful or two by itself as well.)

Bacon Jam (Recipe via Martha Stewart Living)

  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 cups finely chopped shallots (3 large or 8 small shallots)
  • 4 small cloves garlic, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mustard
  • 1/2 cup bourbon
  • 1/4 cup maple syrup
  • 1/3 cup sherry vinegar
  • 1/3 cup packed light brown sugar
  1. Spread half of the bacon in a single layer in a large skillet and cook over med-high heat, stirring frequently, until browned. (Approx. 20-30 minutes.) Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.
  2. 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, about 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.
  3. Transfer mixture to a food processor or blender 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.
If you like this recipe, you can check out a few of the other contributions I’ve made to the CNI Recipe of the Month here:

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