BACON RELISH

SERVINGS: 4 | PREP TIME: 5 MINUTES | COOK TIME: 15 MINUTES

We have a saying in our house: Everything is better with bacon. And we do mean it—most of the time. We like the uncured kind, by the way, because it doesn’t contain potentially harmful sodium nitrate.

And the only thing that could possibly be better than chopped bacon in or on a dish is bacon jam. In this recipe, you will find the flesh and juice of not tomatoes, but raisins. The raisins offer a sweet note to balance the saltiness of the bacon, and in this jam the two combine to make a craveable condiment for many a bacon-worthy occasion.

4 strips thick-cut bacon

1 onion, peeled and thinly sliced

¼ cup Beef Bone Broth (chapter 4)

3 garlic cloves, minced

¼ cup raisins

IN a sauté pan over medium heat, pan-fry the bacon until crispy, then transfer to paper towels to drain. Remove all but 1 tablespoon of the bacon fat from the pan, then, in the same pan, sauté the onion in the remaining fat over medium heat for 10 minutes, or until caramelized.

ADD the broth to the pan and simmer for another 3 to 4 minutes, until reduced by half. Add the garlic and raisins and cook for 1 minute more.

REMOVE the mixture from the heat and transfer to a food processor. Pulse until everything is well mixed. Add the bacon and pulse again until roughly chopped.

SERVE the jam with Almond-Crusted Halibut (chapter 9), or spread on a burger, or get creative and use it however you wish.

KEEP refrigerated in an airtight container for up to 1 week.