If nothing says "Happy 150th Birthday Canada" like a Canadian-made sparkling wine, a recipe for maple bacon jam using said wine is pretty much as patriotic (not to mention, delicious) as you can get! Below, Jackson-Triggs executive chef Tim Mackiddie shares his recipe for Jackson-Triggs Sparkling Maple Bacon Jam—the perfect condiment for such elevated-casual fare as grilled cheese, hamburgers and bacon mac ‘n’ cheese (plus a glass or two of one of Jackson-Triggs highly awarded wines, of course!). —Noa Nichol
Jackson-Triggs Sparkling Maple Bacon Jam
1 lb sliced bacon, cut into 1-cm strips
1 lb fresh tomatoes, diced
2 onions, diced
4 cloves of garlic, minced
3/4 cup Jackson-Triggs sparkling wine
1/2 cup vinegar
3/4 cup maple syrup
1/4 cup Worcestershire sauce
4 tbsp powdered fruit pectin
3 tbsp smoked paprika
2 tsp four spice (optional)
Salt and pepper to taste
1. Heat a large saucepan over medium high heat. When hot, add in the diced bacon and cook until very crispy. Remove the bacon and allow to cool on paper towel.
2. Strain off all fat that remains in the pan and pour into a medium pot.
3. Heat a medium sauce pot over medium heat; add in the reserved bacon fat then the onions and garlic. Cook until just soft (roughly 3-5 minutes).
4. Next add in the tomato, wine, vinegar, maple syrup and Worcestershire sauce.
5. Bring to a simmer, then turn heat to low and simmer until the tomatoes just begin to break down (roughly 10-15 minutes).
6. Stir through the fruit pectin, smoked paprika and crisped bacon.
7. Turn the heat to high and bring to a boil while continuing to stir. Allow to boil for 1-2 minutes.
8. To finish, season with salt, pepper and four spice (if using).
Makes roughly 6 cups.
Suggested Serving Tips:
> Serve with a grilled cheese sandwich and pair with Jackson-Triggs Reserve Pinot Noir.
> Serve on a Canadian AAA grade beef burger with a full-bodied red like Shiraz or Meritage.
> Try it with rich mac ‘n’ cheese with Canadian bacon and pair with Pinot Noir.