Easy Bacon-Red Onion-Cherry Balsamic Jam

The other day, a friend made balsamic strawberry jam, and her luscious

descriptions and photos sent me over the moon.  I knew I had to try it.

But it wasn't strawberry season in middle Tennessee. I was still determined

to make a balsamic concoction, so I began poking around in my kitchen.

As I gathered crusty bread and fresh tomatoes, I began to crave a

bacon-tomato lettuce sandwich. Instead of dressing it with mayonnaise,

I decided to make a savory jam, something with a balsamic hint.

I found a plump red onion, apple-smoked bacon, and a new bottle of cherry balsamic vinegar.

Would it work? I wasn't sure; but if it didn't, I could always open a jar of Duke's Mayonnaise, right?

 

I started chopping and stirring. It took a bit of experimenting to find the

"Goldlilocks Zone," that

perfect balance of sweet and savory. At first, the jam was too tart. I added a touch of Dijon, Tabasco, and Bandwidth's homemade Worcestershire

Sauce.

 

 





 

 



 

 

 

 

 

 

 

 

 



Bacon-Red Onion Cherry Balsamic Jam

Quantity: 8 ounces

1/2 cup cooked, chopped applewood smoked bacon

bacon drippings

1 large red onion, chopped

1/2 teaspoon Dijon mustard

1 teaspoon homemade Worcestershire Sauce

1/2 cup water

1/2 teaspoon sugar

1/4 teaspoon fresh lemon juice

Tabasco, 4 drops (optional)

1/8 teaspoon onion salt

sea salt and freshly ground pepper to taste

1/2 to 1/3 cup balsamic vinegar (I used Acetum's Cherry Balsamic)

2 four-ounce Ball jars

Prepare bacon. (I bake mine and pour the drippings into a heavy copper saucepan.)

Put saucepan on a low flame and add onions. Simmer until the onions are tender,

about 10 to 15 minutes. Stir often. In another bowl, add Dijon mustard, sugar, lemon juice, and water.

Whisk. Add salt, pepper, onion salt, and Tabasco. Pour mustard mixture into the

saucepan and stir. Reduce the liquid, about 20 minutes over a low flame.

Add balsamic vinegar and simmer another 15 minutes or so, until the jam thickens.

Stir frequently. Remove pot from flame. Pour into 2 4-ounce sterilized jars and add jam.

Place sterilized caps and rings on jar. Refrigerate after opening.

Adapted from a recipe at Fine Cooking.

You can find the Printable Recipe and others HERE.

 

An On the Menu Monday

contribution at Stone Gable.

Social Bookmarking

Simple Supper: Pork Roast with Dark Cherry Balsamic Sauce



 This recipe was inspired by a darling baker, who'd just made strawberry balsamic jam.  I thought it would be perfect with pot roast, and my friend encouraged me to go for it. But when I got to the grocery, the strawberries were overripe.

 

Oh, no.

 

What would I cook for supper?

 

I found the answer on the grocery shelf, a rather unattractive can of dark sweet pitted cherries.

I made a few last-minutes purchases, then came home and began to cook supper.

 

Pork Roast with Dark Cherry Balsamic Sauce

 

1 Boston butt (4 to 6 servings)

1  (15-ounce) can dark sweet pitted cherries in heavy syrup.

1 (13 oz) jar Bonne Maman Cherry Preserves

paprika, salt, pepper

3 tablespoons balsamic vinegar

2 tablespoons light brown sugar

3 tablespoons beef consomme'

1/4 teaspoon onion salt

2 tablespoons unsalted butter (for sauce)

1 tablespoon olive oil and 1 tablespoon butter (to sear pork)

 

12 - 24 fingerling potatoes

6 carrots, peeled and cut into chunks

fresh chives,  snipped [1 - 3 tablespoons]

 

Pour canned cherries, including the juice, into a heavy saucepan.

Add 1 jar of cherry preserves, 3 tablespoons beef consomme',

vinegar, sugar, butter, and onion salt.

Stir well, until jam and preserves are blended.

Cook on low flame and reduce the liquid.

(I tend to burn everything, so I always use a flame tamer.)

 

Meanwhile, prepare the roast. Preheat the oven to 325 degrees F.

Season the roast with salt, pepper, and paprika.

Sear the meat in 1 tablespoon oil and 1 tablespoon butter.

Brown on all sides, and remove meat to a baking dish.

Add carrots, potatoes, and remainder of beef consomme'.

Cover meat with foil and bake 2 hours or until done.

 

While the meat cooks, stir the sauce.

It should reduce in about 30 minutes. Remove from the flame.

 

Fifteen minutes before the roast is done,

remove foil and drizzle cherry-balsamic sauce over the roast and vegetables.

 

Pour sauce into a gravy boat.

Remove roast from oven and let it "collect" itself.

Drizzle with more sauce, if desired.

Garnish with snipped chives.

 

 

 

The sauce is sweet and savory, perfectly balanced.

 

The next day, if you have leftovers, shred (or slice) the meat and make po'boy sandwiches.

 

Use the sauce for dipping.

 

 

 

 

We didn't have leftovers.

Not even a scrap.

 



 



You can find the printable recipe HERE.

A Foodtastic Friday contribution.

 

Social Bookmarking