Cabernet Sauvignon Bacon Jam


350g Bacon strips

3 Onions (chopped)

3 Cloves Garlic (minced)

20ml Freshly Ground Black pepper

20ml Salt

20ml Paprika

200ml Brown Sugar

3 Tbs Balsamic Vinegar

1 ¼ Cup Dry Red Wine


Cut the bacon into small pieces. Add the bacon in a large pan, over medium heat. Fry until the bacon is crispy. Remove the bacon from the pan.

In the same pan. Add the onions, garlic, pepper and paprika. Cook for 10 minutes, until the onion is soft.

Add the sugar, vinegar, red wine and salt and bring to a boil. Turn down the heat and simmer for 10 minutes.

Add the bacon back and cook for 15 minutes until the sauce has become thick.

Serve warm or cold on a cheese cracker or with your favorite meat dish!

Tip: You can keep in the fridge for up to 1 week.

Serves: 6
Cooks in: 45 minutes
Difficulty: Easy

Pairs well with Survivor Cabernet Sauvignon.