By In The Kitchen With Stefano Faita
1/2 pound bacon, good quality, chopped fine
1/2 red onion, diced
1 Granny Smith apple, peeled and diced
1 garlic clove, chopped
1 tbsp. ginger minced
1 serrano or jalapeno chile (optional)
1/2 cinnamon stick
1 star anise
1 tsp. ground allspice
1/4 tsp. ground cloves
1 1/2 pounds fresh plum tomatoes, diced (about 6)
1/2 cup apple cider vinegar
1 cup brown sugar
1/4 cup maple syrup
Cook bacon in large wide skillet or saucepan over medium heat, until fat renders and bacon is golden brown but not too dry and crispy. Remove all but 2 tbsp. bacon fat from pan.
Add onion, apple, garlic, ginger, chile, cinnamon stick, star anise, ground allspice, ground cloves to bacon. Cook, stirring occasionally, until onions start to soften and spices are fragrant, about 5 to 6 minutes.
Add tomatoes, apple cider vinegar, brown sugar and maple syrup. Cook at a gentle boil over medium high heat, stirring frequently until mixture is thick and has a jam like consistency, about 15 to 20 minutes. Remove whole spices.
Yield: 3 cups.