- 500g streaky bacon, chopped roughly
- 2 onions, finely chopped
- 4 small cloves garlic, chopped
- 1 tsp. chili powder
- 1/2 tsp. ground ginger
- 1/2 tsp. mustard
- 1/4 cup brandy
- 1/4 cup maple syrup
- 1/3 cup red wine vinegar
- 1/3 cup brown sugar
Brown the bacon in a large pan. Remove from pan. Drain off all fat keeping 1 tbsp. of fat in the pan.
Add onions and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chilli powder, ginger, and mustard and cook, stirring, 1 minute. Turn heat to high and add the brandy and maple syrup. Bring to a boil, scraping up browned bits.
Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Serve with a selection of cheeses.