INGREDIENTS:
1 pound bacon, chopped into ½ inch pieces
1 onion, chopped
3 cloves garlic, minced
¼ cup chopped dried cherries
¼ cup balsamic vinegar
1 cup brewed coffee
1 cup Tabletree Cherry Juice
¼ cup tequila or water
2 Tbsp grainy mustard
½ tsp salt
Pinch of cayenne (optional)
Freshly ground pepper, to taste
DIRECTIONS:
Heat a large heavy skillet over medium-high heat and add bacon. Cook, stirring occasionally, until crisp. 10 to 15 minutes; drain on paper towels.
Remove all but 1 tablespoon of fat from the skillet. Add onion and cook until soft, about 5 minutes. Stir in garlic and cherries and cook for 2 minutes. Add remaining ingredients, including bacon, and bring to a boil. Reduce to a simmer and cook until syrupy, stirring occasionally, 20 to 40 minutes.
Remove from heat and cool for 15 minutes. Transfer to a food processor and pulse a few times to reach the consistency of chunky jam. Store in a clean jar in the refrigerator for up to 4 weeks. You may put this through the canning process for storage as well.
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