Bourbon Bacon Chutney

Bourbon Bacon Chutney

Products Used:

Bourbon Bacon Chutney

Ingredients:

3/4 lb good-quality bacon, chopped into a 1/2 inch dice

1 1/2 Tbs Harvest Butter Olive Oil

2 large sweet onions, diced

1/8 cup plus 1 tsp Harvest Peach Balsamic, divided (any fruity balsamic works well)

1/8 cup bourbon

1/8 cup brown sugar

pinch salt

pinch black pepper

scant pinch cayenne pepper, or to taste

1 tsp Harvest unflavored Ultra Premium Olive Oil

Directions:

In a large heavy-bottomed pot over medium heat, cook bacon until the fat has rendered and the bacon is just crispy. Remove from heat and drain, reserving 1 Tbs of bacon grease in the pot; discard the rest or save for another use, and put bacon aside. Return the pot to medium heat, adn add the Harvest Butter Olive Oil to the fat remaining in the pot. Once warm, add onions and salt.

Sautee the onions until soft and translucent , about 10 minutes, stirring occasionally and scraping the bottom of the pot with a wooden spoon to re-incorporate any browned bits from the bacon. Once soft, stir in 1/8 cup Harvest Balsamic, bourbon, brown sugar, both cayenne and black pepper, and the reserved bacon. Add water and simmer, stirring often, until most of the liquid has evaporated and the chutney is sticky, about 10-12 minutes; remove from heat as soon as it starts to stick to the bottom of the pot.

Glaze with the unflavored Olive Oil and remaining Balsamic, stir, and let cool. Transfer to an airtight container and refrigerate for up to two weeks.

Variations: To omit the bourbon, slightly increase the amount of balsamic and water, and use a touch more brown sugar to mimic the boozy sweetness. Use your favorite combination of Balsamics and Oils (we love the Peach Balsamic with an unflavored Oil, or Black Cherry Balsamic with Chipotle Oil), and don't be afraid to experiment with new flavors!

Serving suggestion: The chutney is delicious over crusty toast with a slab of sharp, white cheddar, but who are we kidding-- sweet bacon and onions are great on anything.

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