Bacon marmalade might sound bit unusual. You don’t normally put bacon and marmalade together (semantically nor gastronomically), but it is quite extraordinary. It isn’t actually bacon mixed with a traditional fruit-based marmalade. It is bacon cooked down with some onions and garlic, then glazed in whiskey, maple syrup, brown sugar, and a bit of vinegar. Or processed candied bacon.
I started by cooking 1 inch pieces of bacon, then draining them on some paper towels. I reserved about 1 tbsp of the bacon grease for cooking the onions. The pieces will end up back in the pan and keep cooking, so I didn’t over cook the bacon to be too crispy.
In the same pan with that reserved bacon grease, I sauteed the onion and garlic until the onions were soft and translucent. Then I poured in the whiskey (shhh…don’t tell my husband I used his good stuff) and maple syrup and let that simmer and reduce a bit. After about 5 minutes, I added back the bacon as well as the vinegar and brown sugar.
I let this all cook on low heat for another 5-10 minutes until all the liquids formed a glaze. Then I spooned the bacon into a food processor and pulsed until I got the desired consistency. This would definitely be a personal preference, but I wanted my bacon marmalade to still be slightly chunky.
But, in case you are wondering, this bacon marmalade would be wonderful on a hamburger, pizza, brussel sprouts, sandwich, a spoon…really, you could put it on anything. Its delicious. Obviously. It’s pretty much just candied bacon!
What would you put bacon marmalade on?