This delicious sauce was inspired by a recipe I saw on Rhubarbandhoney.com. http://rhubarbandhoney.com/2013/03/17/drunken-irish-bacon-jam/ . The 3 key ingredients of my recipe are the same, but there my version parts paths with the inspirational recipe. I quadrupled the Irish Whiskey, introduced orange marmalade and fresh orange juice, used fresh jalapenos rather than jalapeno jelly and I added fresh cranberries. My method of preparation was stovetop since I don’t own a crockpot. I don’t care for the visual appearance of the processed jam, and preferred to leave mine chunky so the cranberries show up nicely.
I can’t wait to try this chutney on my holiday turkey this year, my next roasted chicken, duck or with my next pork roast or pork chops! Would probably be good with lamb chops, too! It has a simply wonderful sweet and tart taste with a bit of a jalapeno bite that really delivers on flavor! My thanks to Kimberly for this lovely idea. It will definitely be in my regular holiday menu from now on, as I’m not so fond of traditional cranberry sauce. 🙂
This recipe is not suitable until Atkins Pre-Maintenance or Maintenance due to the orange ingredients. Keto devotees can enjoy this as the carbs are pretty low, but it would not be appropriate for Primal-Paleo without several changes, lie using molasses instead of the sugar-free syrup and using a plan-acceptable orange marmalade.
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
1½ lb. bacon (about 16-18 slices), chopped into ½” pieces
2 medium onions (8 oz.), chopped
4 cloves garlic, minced
½ c. apple cider vinegar, preferably raw,unfiltered
½ c. water
½ c. Irish Whiskey
¼ c. fresh squeezed orange juice
¼ c. my sugar-free Orange Marmalade
½ c. erythritol
¼ c. sugar-free maple syrup
3 jalapenos, seeded and chopped fine
1 c. raw cranberries, cut in halves (or ½ c. sugar-free dried berries, but add those before the long simmer so they will get tender)
DIRECTIONS: Cut the bacon, onion and jalapenos and set them aside. Mince the garlic and set aside. In a large non-stick skillet or wok, brown the bacon until it is medium brown but not real crisp. Drain on paper towels. Pour off and store for other use all the grease but 2 T.. In the remaining 2 T. grease, saute the onion, garlic and half of the chopped jalapeno until the onion is tender. The jalapeno will lose most of its bite during the cooking. If you don’t like hot jalapeno flavor, you might want to add ALL the jalapeno now. Stir in the orange marmalade.
Add the vinegar, water, Irish Whiskey and fresh orange juice. Stir to mix. Now stir in the erythritol and maple syrup. I using dried cranberries, add then now! Reduce heat to lowest setting and simmer uncovered until it the chutney begins to thicken up a bit as some of the moisture evaporates. That will be about 1-1½ hours. Add the remaining jalapeno (this jalapeno will NOT lose it’s bite as it is virtually not cooked at all). Now add the raw cranberry halves. Simmer just until the berries slightly soften, or 3-4 minutes. Turn off heat.
Serve immediately or when cooled, spoon into tightly-lidded jars and store in the refrigerator until ready to serve. Should keep about a month in the refrigerator and should freeze nicely for several months. Reheat over low heat or in the microwave on DEFROST just before serving.
NUTRITIONAL INFO: Makes 1 quart (4 cups) or sixteen ¼c. servings. Each ¼ c. serving contains:
5 g fat
3.26 g carbs, .63 g fiber, 2.63 g NET CARBS
3.36 g protein
197 mg sodium