Bacon and Cranberry Jam vol-au-vents
Bacon is cooked down with cranberries, red onions and molasses, and reduced to a sweet and savory relish that is perfect when served in mini vol-au-vents.
Servings 18 -20
Ingredients
- 230 grams streaky bacon
- 1 large red onion diced
- 1 large garlic clove grated
- 1 cup cranberries fresh or dried
- A teaspoon thyme leaves fresh or dried and a few sprigs fresh thyme for garnishing
- 1 teaspoon molasses
- 1/3 cup apple cider vinegar
- 1 1/2 tablespoon brown sugar
- Freshly ground pepper
- 1/3 cup water
- Store-bought mini vol-au-vents
Instructions
- Chop up the bacon and add it to a heavy-bottomed pan, cook it on medium heat until the fat renders and the bacon is crisp. This should take 8-10 minutes.
- Now, empty the contents of the pan into a strainer with a bowl under it, to strain the rendered fat.
- Once the bacon is drained of fat, transfer into the same pan,and add the onions, garlic and cook for another 10 minutes until the onions are translucent and soft.
- Then add the cranberries, thyme leaves, molasses, apple cider vinegar, brown sugar and cook on low heat for an additional 10 minutes. Stir regularly, adding water a tablespoon at a time, to the pan, which will prevent the jam from drying out.
- Once the mixture is reduced, add the pepper and stir it in.
- After the mixture has cooled down, you could process it in a blender to give it a smooth, jam-like consistency, or leave it as is. I prefer retaining the jam as is. The texture of the crispy bacon and the soft onions go well together.
Notes
1. If you prefer, you could keep the bacon fat instead of draining it. Simply add the rest of the ingredients and continue cooking.
2. You could amp up the flavor by adding some balsamic as well. I simply didn't have this on hand, but I highly recommend you add a splash if you have some.
3. To make it more of a jam, transfer to a blender and pulse a few times. I prefer the jam as it is, but if you like a smoother texture, go ahead and blend the jam once it has cooled.
4. This recipe was just enough for 20 mini vol-au-vents
2. You could amp up the flavor by adding some balsamic as well. I simply didn't have this on hand, but I highly recommend you add a splash if you have some.
3. To make it more of a jam, transfer to a blender and pulse a few times. I prefer the jam as it is, but if you like a smoother texture, go ahead and blend the jam once it has cooled.
4. This recipe was just enough for 20 mini vol-au-vents