That’s My Jam

Using this fruity and savory sauce to add flavor to any meal

Growing up, when we went out to dinner and I ordered meat — frequently steak — the waitress would bring A1 Sauce, and I would wave my hand and decline. I wanted to savor my beef. I was a purist.

My epiphany came many years later. I was about to enjoy a premium cut of Montana beef and I needed to choose one of several savory accoutrements. I decided on Onion Bacon Jam.

I was changed.

I later realized that I had been enjoying these jams or condiments all along, or at least around Thanksgiving when I would add homemade cranberry relish to turkey sandwiches or pork chops or ….

Now, I look for interesting flavor enhancers to add some “zhuzh” to beef, fish, pork. They are not always savory. Some of my go-to jams are Onion Bacon Jam, my Huckleberry Compote (my daughter gets annoyed with my line about huckleberries — “All those grizzlies can’t be wrong”), or my Spiced Cranberry Relish.

Add these to your recipe box to add a burst of fruity, sweet or savory flavor to all kinds of dishes and baked goods, as an ingredient in a sauce or even diluted as a glaze. Your taste buds will thank you.

Enjoy!

ONION BACON JAM

1 lb. thick cut bacon (maple bacon is good), diced
1 large, sweet onion, chopped
¼ c. light brown sugar
¼ c. maple syrup
⅓ c. apple cider vinegar
¼ t. freshly ground black pepper

Cook the bacon in a large skillet over medium heat until bacon is crispy, stirring frequently. Be careful not to overcook. Transfer the bacon to a plate lined with paper towels. Drain all but 2 tablespoons of the bacon fat from the skillet, discard or save for other uses. Add the diced onion to the 2 tablespoons of the fat. Reduce heat to medium-low and cook the onions until they are caramelized, stirring often and scrapping any browned bits on the bottom of the pan, about 15 to 20 minutes. Mix in the brown sugar, maple syrup, apple cider vinegar, black pepper and cooked bacon. Simmer for about 10 minutes or until the mixture has thickened, about the consistency of jam. Cool to room temperature and then refrigerate.

Huckleberry Compote

1½ c. huckleberries, fresh or frozen
3 T. sugar
3 oz. water
½ t. fresh lemon juice

Combine the berries, sugar and water in a medium saucepan and cook over medium heat for about 10 minutes, stirring occasionally to break up the berries. Remove from heat and stir in the lemon juice. Cool completely. Refrigerate.

NOTE: Fresh blueberries are a good substitute.

SPICED CRANBERRY RELISH

3 c. fresh cranberries
½ c. water
12 whole cloves
12 whole Allspice
1 stick cinnamon, broken
⅛ t. ground mace (spice from the nutmeg tree)
1 c. light brown sugar

Put the cranberries in a covered pot. Add the water. Put the spices in a large tea infuser or tie in cheesecloth and add to the pot along with the mace. Cover and simmer until the cranberries are soft and pop, about 25 minutes. Remove the spices in the tea infuser or cheesecloth pouch and discard the spices. Press the cranberries with a masher and stir in the light brown sugar over low heat until dissolved. Cool in refrigerator before serving.

NOTE: For a little kick, you can add ¼ cup of orange liqueur when you add the brown sugar.