Even before the last of those lovely bacon jam-filled pretzel rolls disappeared, I’d already staked out the idea of combining the bacon jam with cranberries for a spread-on-anything and stuff-in-everthang twist on cranberry sauce.
The original attempt of turning bacon jam into cranberry-bacon jam failed. Well, as much as something called “bacon jam” could fail. While tasty – and then, of course, still completely devoured – there was simply just too much bacon. A feat that I didn’t even know was possible before!
So I turned cranberry chutney into bacon-cranberry chutney instead. Plenty of tart cranberries and just enough bacon to turn the sweet and savory and smokey chutney into a “just one more spoonful won’t hurt” spread.
I put it over baked brie. And on burgers. And sliders.
And then I made a second batch and did it all over again, making The Cranwich for lunch 3 days in a row.
Festive and delicious with layers of flavor. And just enough bacon.
Bacon & Cranberry Chutney
Homemade cranberry chutney flavored with smokey bacon.
- 3 slices of bacon, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup cider vinegar
- 2 Tbsp bourbon
- Juice of 1 orange
- 1 tsp worcestershire
- 1/4 cup brown sugar (more if desired)
- 12 oz bag of cranberries
- 1 cup water
- Generous pinch of salt
- Cook the bacon in a medium sauce pan until mostly crisped and then remove with a slotted spoon to a small saucer.
- Add the onion to the pan and cook until softened, about 5 minutes.
- Add the garlic and stir, cooking another minute.
- Return the bacon to the ban along with the remaining ingredients.
- Bring to a slow boil over medium heat and then cover, cooking for ~10 minutes until the cranberries have softened.
- Remove the lid and let simmer until nearly all of the liquid has cooked away, about another 10-15 minutes.
- Taste for sweetness and add another tablespoon or two of sugar, if you think it needs it.
- Transfer to a food processor or blender and pulse a few times.
- Transfer to a jar or bowl and keep in the refrigerator where it will last a good 2 weeks. Probably.
Yields: ~2 cups
Estimated time: 40 minutes
I’m feeling like this would go over so well as a holiday hostess gift!! Salty sweet smoky love.
How bout jack the heat up with some jalepenos…yewhaw!
I’m reading through this recipe and step 5 says to add bacon back and bring to a boil until cranberries are softened. I’m assuming during this step, I add all the liquids from the ingredients and the cranberries? Just want to make sure I’m making it right. ALL your recipes are so good, I don’t want to mess this up!
Yes! Technically at the end of step 4… but yes 🙂