Bacon and Cranberry Onion Jam

I know. Bacon and Cranberry Onion Jam. You’re thinking I’m a pretentious hipster snob that eats jam made with meat and/or vegetables that grow underneath the ground (as if jams made with vegetables grown above the ground are a whole lot better). You think no one in your life would ever eat this. You want to keep scrolling. Don’t. Please. This, on top of some goat cheese on a sourdough baguette, is maybe the most delicious thing I’ve eaten in a long time. People will eat it. And not only will they eat it, they’re going to be your new best friend. If you’re throwing a holiday party, if you’re going to a holiday party, if you have a date with Netflix and your new fuzzy velour joggers (we’re not gonna call them sweat pants), this needs to be on that date.

You’ll need  some bacon, sweet onions, salt, red pepper flakes, sugar, cranberries, and balsamic vinegar.

If you’ve been looking for ways to use our bacon olive oil or one of our awesome vinegars, this is the place! If you want, you could use 1/3 cup of bacon olive oil in place of the bacon and then any of the balsamic vinegars would be perfect–I used raspberry and it was SO delicious!

Wash the cranberries…

and sort through them to remove any that are wilted or moldy.

In a large, heavy pan, cook the bacon

until crisp. Remove the bacon from the pan, leaving as many drippings in the pan as possible, and drain on a paper towel. When cool, finely chop the bacon.

Add the onions to the drippings in the pan and season with salt and red pepper flakes. Cook, stirring frequently,

until the onions are starting to brown and are softened. Turn heat to low, cover, and cook for about 20 minutes.

Remove lid and increase heat to medium. Add the cranberries, bacon, and sugar and stir until the mixture is simmering. Reduce heat to low, cover, and cook for another 30 minutes or until the berries have burst and are syrupy.

Remove from heat and stir in the balsamic vinegar.

Serve warm or at room temperature.

It’s sweet. It’s smoky. It’s tangy. It’s…the best thing going on in my life right now.

Print

Bacon and Cranberry Onion Jam

  • Author: kate jones
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 3 cups 1x

Description

This sweet, smoky, tangy Bacon and Cranberry Onion Jam is the perfect match for goat cheese, brie, or cream cheese! Try it on a sandwich or with cheese on baguette slices!


Scale

Ingredients

  • 6 ounces bacon
  • 4 cups sweet onions, halved and thinly sliced (about 2 medium onions)
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup sugar
  • Pinch red pepper flakes (more if desired)
  • 1 12-ounce bag fresh cranberries
  • 2 tablespoons balsamic vinegar

Instructions

In a large, heavy pan, cook the bacon until crisp. Remove the bacon from the pan, leaving as many drippings in the pan as possible, and drain on a paper towel. When cool, finely chop the bacon.

Add the onions to the drippings in the pan and season with salt and red pepper flakes. Cook, stirring frequently, until the onions are starting to brown and are softened. Turn heat to low, cover, and cook for about 20 minutes. 

Remove lid and increase heat to medium. Add the cranberries, bacon, and sugar and stir until the mixture is simmering. Reduce heat to low, cover, and cook for another 30 minutes or until the berries have burst and are syrupy.

Remove from heat and stir in the balsamic vinegar. Serve warm or at room temperature.


Notes

This makes a delicious sandwich or burger spread or is perfect as an appetizer–serve on top of crackers or baguette slices spread with goat, brie, or cream cheese!

38 comments

  1. I just happen to have a giant bag of fresh cranberries in my fridge right now bought on impulse for just such a time as this! And as luck would have it, I have everything else on hand right now to make this. It’s happening today and while I fully anticipate demolishing most of it (in my velour joggers..haha), I’m thinking it would be an awesome little gift.

  2. Oh I am so making this. I don’t doubt for a second that it is deeevine. Bacon and sweet onions are my love language. Also gotta say I love reading your posts!! You are hilarious and have such a great writing style!! Maybe I missed it but I can’t see when to add the chopped bacon back in… ? Assuming you do add it back in?

  3. This looks amazing! Question: you say sweet onions in your recipe but it looks like your picture is with purple onions which I’ve never considered sweet…. which kind of onion, in your opinion, is the better flavor in this dish? Thanks!

    1. For me, I like the purple onions…super sweet onions (like Mauis) end up being a little cloying. You could cut back on the sugar a little if you use a sweeter onion.

  4. What do you think about water-bathing these jars of delight for 10-15 minutes to seal like I do with “regular” jams and jellies? Just thinking that if people wanted to save it and open after the holidays. I have added this to my list of gifts for neighbors and friends (and ME)!

      1. Thanks. I have the bacon, onions and cranberries ready to go. Want to get some pretty printed fabric to place under the screw-on lids and then I’m completely ready. I think I’ll make a double batch if I can water-bath them; a single batch if not. My mouth waters every time I see the recipe sitting on my kitchen island next to the brownies recipe I’m making for more gifts!

        1. From everything i know about canning water bathing is definitely a NO. This has meat so if it’s able to be canned it would need to be pressure canned. Fingers crossed for that option! What a yummy gift that would be!

    1. Yes, store it in the fridge and then let it sit out for about an hour or warm it up slightly on the stove or in the microwave before serving. Hope that helps!

  5. Whoa, I made this yesterday — it made three small jam jars plus 1/3 cup extra that I could hardly wait to cool down so I could taste it! Delicious — today, for lunch, I had it on multi-grain crackers with Monterrey jack cheese bites and slivers of turkey ham. I used two quite large sweet onions and used just under 1/3 cup of sugar; the balance of tart and sweet was perfect. There seemed to be more onion than cranberries, so the next batch I think I will almost double the cranberries. The bacon, from Costco, amount was perfect. Yum!

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