Onion and Bacon Jam

Instructions

1. 1

   In a saucepan, brown the bacon in 1 tbsp (15 ml) of the oil. Drain on paper towels and set aside.

2. 2

   In the same saucepan, lightly brown the onions with the pepper in the remaining oil. Deglaze with the vinegar and reduce to three-quarters. Add the brown sugar, water, liqueur and cooked bacon. Bring to a boil and simmer for about 20 minutes over low heat or until the juices are almost completely evaporated. Let cool and refrigerate for 4 hours before serving.

3. 3

   Delicious served cold in burgers, with grilled chicken or ribs, toasted baguette with cheddar, etc.