Who doesn't love a gifted treat? This homemade food gift is perfect for whipping up in small batches. Package it up in one of our specialty Weck jars - and leave the jar with your host. While it's perfect accompaniment for a charcuterie board, you can use it as sandwich spread, in quesadillas or even stirred into soups!
- 1 lb applewood smoked bacon, chopped
- 1 tbsp unsalted butter
- 1 large onion, thinly sliced
- 3 tbsp light brown sugar
- 1 shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp EACH ground mustard, ground ginger and ground cinnamon
- ¾ cup spiced rum
- 2/3 cup strong brewed coffee
- 2 tbsp EACH apple cider vinegar and tarragon or white wine vinegar
- 3 tbsp Snyder Heritage Farms maple syrup
- 1½ tbsp Sriracha chili sauce
- Salt and pepper to taste
- In a large skillet, cook bacon over medium-high heat until rendered down, about 6 to 8 minutes. Remove with slotted spoon and set aside. Drain all but 1 tbsp bacon fat from the pot; add butter and allow it to melt.
- Add onion, brown sugar and a pinch of salt; cook over medium-low heat until golden and softened about 10 to 15 minutes. Add shallot, garlic, smoked paprika, chili powder, mustard, ginger and cinnamon; sauté for an additional 3 to 5 minutes until fragrant. Season with pepper.
- Return the bacon to the pot and stir until well combined. Add rum into the bacon mixture and reduce the liquid down over medium heat for about 3 to 4 minutes.
- Add the coffee, vinegars, maple syrup and Sriracha sauce, reduce the heat to medium-low and simmer for 40 minutes to 1½ hours, (depending on the type of pot and cooktop you have) stirring occasionally.
- Remove the mixture from the heat and allow it to cool for 15 to 20 minutes. Skim off any fat/grease that has formed at the top and discard. Pour the mixture into a food processor and process until desired consistency is achieved. Serve warm or store in an airtight container, in the refrigerator, until ready to use.
Makes 2 cups
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