From kitchen manager Austin Peele at 12 Bones Smokehouse in Asheville, this sweet, savory and slightly spicy bacon jam brings a delicious twist to a holiday favorite! Made with smoky bacon, Cheerwine, jalapeños, dried sweet cherries and brown sugar, it strikes the perfect balance of rich, sweet and spicy flavors.
Serve it alongside your holiday ham or turkey, add it to a festive cheese or charcuterie board, or package it in a small jar as a thoughtful homemade gift for your holiday host. This versatile Southern treat stays delicious long after the holidays!
Ingredients
Yield: 1 pint
- 10 jalapeños, sliced and deseeded (based on heat preference)
- 1 medium onion, julienned
- 3 cloves garlic, chopped
- 1 can Cheerwine
- ½ cup soy sauce
- ¼ cup Worcestershire sauce
- 1½ cups dark brown sugar
- 1 tablespoon coarse black pepper
- 32 ounces bacon, diced
- 5 ounces dried sweet cherries
Instructions
- Preheat oven to 350 degrees.
- Combine onion, jalapeños and garlic. Cook on a baking sheet in the oven for 10 minutes, until dry.
- Place bacon on a baking sheet and bake 15-20 minutes, until crispy.
- Drain half the grease from the bacon sheet.
- In a medium-size saucepan, combine Cheerwine, soy sauce, Worcestershire, brown sugar & black pepper; bring to a simmer.
- Simmer on medium heat for 5 minutes until brown sugar dissolves.
- Add veggies, bacon and dried cherries to the saucepan.
- Simmer over medium-low heat for 15-20 minutes, until the sauce thickens to your desired consistency.
