Bacon Marmalade

A beautiful and savory marmalade, this is fantastic served hot, cold, or at room temperature. Recipe from Ryan Scott's cookbook, One to Five.
December 11, 2016

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups chopped yellow onion
  • 1 teaspoon refrigerated garlic paste (from tube)
  • 2 cups fresh brewed coffee
  • ½ cup bourbon
  • ½ cup red wine vinegar
  • ½ cup maple syrup
  • 6 tablespoons packed light or dark brown sugar
  • 12 slices Brown Sugar–Black Pepper Bacon, chopped small

Instructions

Heat the oil in a stockpot over medium-high; add the onion and garlic paste, and cook, stirring constantly, for 5 minutes.

Stir in the coffee, bourbon, vinegar, maple syrup, brown sugar, and bacon, and bring to a slow rolling boil.

Cook, stirring occasionally, until the mixture is reduced by about two-thirds and becomes darker and richer but not tacky, about 40 minutes.

About this recipe

"Try it as a topping for clam chowder, an accompaniment to fried chicken and waffles, or a foil for a cheese plate. I guarantee that you’ll eat this quicker than you’re worried about it lasting. But if you must know, it should keep in the refrigerator for a few weeks and it freezes well, too." -- Ryan Scott, author of One to Five: One Shortcut Recipe Transformed into Five Easy Dishes.

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Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups chopped yellow onion
  • 1 teaspoon refrigerated garlic paste (from tube)
  • 2 cups fresh brewed coffee
  • ½ cup bourbon
  • ½ cup red wine vinegar
  • ½ cup maple syrup
  • 6 tablespoons packed light or dark brown sugar
  • 12 slices Brown Sugar–Black Pepper Bacon, chopped small
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