1 pound sliced bacon
4 leeks, tops removed, cut in half, cleaned and thinly sliced or about 2 cups coarsely chopped sweet onion
2 teaspoons chopped garlic
½ cup packed dark brown sugar
½ cup apple cider vinegar
½ cup bourbon
2 tablespoons honey
1 teaspoon Dijon mustard
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COOK bacon in large skillet over medium-high heat until crisp. With slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon and set aside.
REMOVE all but 1 tablespooon of bacon fat from skillet, reserving for another use. Add leeks or onions and garlic to skillet, and cook, stirring, until softened, about 2 minutes.
ADD brown sugar, vinegar, bourbon, honey and mustard to skillet. Bring mixture to boil, then reduce heat and simmer until thick, stirring occasionally, about 5 minutes. Stir in reserved bacon.
PLACE bacon-leek mixture in bowl of food processor; pulse until very finely chopped and fairly smooth. Store in refrigerator for up to 2 weeks.
Try with our Nectarine & Bacon Jam Grilled Cheese.