- For a more “jam-like” consistency, pulverize it longer in the food processor until you get the desired consistency. My personal preference is chunky (like my salsas), so I didn’t process mine down as much as it could have been.
- The directions indicate slow-cooking from 3 1/2 – 4 hours. I slow-cooked it for 4 hours.
- Used a package of maple-bacon and it deliciously intensified the sweet and salty contrast.
source modified from Martha Stewart’s Everyday Food magazine – Issue December 2010
Makes 3 cups
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. You may have to do this in two batches.
With a slotted spoon, transfer the bacon to paper towels to drain. Pat bacon with additional paper towels to absorb oils. Pour off all but 1 tablespoon fat from skillet; add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil. Stir and scrap up browned its from the bottom and sides of skillet with a wooden spoon, about 2-4 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy – about 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool and refrigerate in an airtight container for up to 4 weeks.