Instructions

Cut the bacon into thin pieces and cook them over low heat until rendered and brown but not crispy, drain off the bacon fat.  In the same pan using 3 Tbl of the bacon fat over medium heat, caramelize the red onions until sweet and softened while stirring often for about 15 minutes. Stir in the brown sugar until melted, add the cooked bacon, red wine vinegar, St. Supéry Cabernet Sauvignon, bay leaf, thyme, sage, black pepper and simmer until the wine is reduced half way.  Add the water and cook slowly for about 10 minutes until thickened. Remove the bay leaf and transfer to a food processor or blend into a thick puree.

Use this jam as a stuffing, topping or spread on burgers and enjoy with a bottle of St. Supéry Estate Cabernet Sauvignon.