A beautiful and savory marmalade, this is fantastic served hot, cold, or at room temperature. 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.
- 2 tablespoons vegetable oil
- 2 cups chopped yellow onion
- 1 teaspoon refrigerated garlic paste (from tube)
- 2 cups fresh brewed coffee
- 1⁄2 cup bourbon
- 1⁄2 cup red wine vinegar
- 1⁄2 cup maple syrup
- 6 tablespoons packed light or dark brown sugar
- 12 slices Brown Sugar-Black Pepper Bacon (see link above for recipe), chopped
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.