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Sweet and a bit salty, with a hint of spice: this is completely divine on hot buttered toast at any time of the day.
Ingredients
Makes two 14-oz. jars
Step 1
Sterilize two jam jars: wash them in hot soapy water then transfer them to a moderate oven to dry.
Step 2
煎培根在广泛的低边煎锅,stirring frequently, until cooked and beginning to brown. Remove the bacon with a slotted spoon and set aside. If there is a lot of fat in the pan, discard most of it, leaving just enough to sweat the shallots—about 1 tablespoon. If there is not enough fat, add a little knob of butter—about 1/2 oz.
Step 3
Add the shallots and garlic to the pan and cook gently on a low heat until softened. Then add the spices and cook for a few minutes. Next, add the whiskey, turn up the heat and stir to deglaze the bottom of the pan and cook out most of the alcohol, being very careful as it may flame. Do not measure out the whiskey near the pan or flame.
Step 4
Finally, return the bacon to the pan, add the sugar, honey, vinegar and marmalade and let it bubble until it becomes sticky and glossy. Transfer into the sterilized jars, allow to cool, then label and store. This will keep up to 1 month in the fridge.
Step 5
Serve at room temperature, or even a little warm, on buttered toast.
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Reviews (1)
Back to TopA little sweeter than expected; I'll cut down the honey and sugar next time. I added seasoning - liquid smoke, Worcestershire, white pepper, turmeric, ground cardamom, and some cayenne - but even so my husband and I found this to be nice, but really lacking in punch for the effort it takes. I'd cut the bacon down finer next time, too, as it's a bit too chunky to spread elegantly or easily. Tasty enough, especially with cheese, but if I make it again I'm not going to be shy with the extra spicing. Taste it often as you go, don't skimp on the shallots and pay attention to the instructions for sweating them (take your time, and you really don't want much oil in the pan at all), and don't be put off by the strength of the vinegar taste while it cooks; the finished product didn't taste at all sour.
ethnicmutt
Boston, Paris, Munich
12/30/2016