Bacon, Vidalia, and Dried Plum Relish

June  3, 2014
3 Ratings
  • Makes 24 ounces
Author Notes

Different from the bacon "jam" recipes floating around, this relish is sweetened only with plums, vidalia onions, and a touch of maple syrup. Pair this with a creamy Camembert, then spread on crackers or slices of baguette for a delightful hors d'oeuvre. —Mary Catherine Tee

Test Kitchen Notes

My family loves to order restaurant-made baked brie with sweet fruit sauces. I have more of a savory tooth so this less-sweet variation by Mary Tee Malmberg was a must-try for me. The recipe came together very easily, though I fried the bacon in two batches -- 1 1/2 pounds is a lot of bacon! If you want a chunky salsa consistency as Mary suggests, stop and check after about six pulses on your food processor -- it goes quickly. Note that with all that bacon, there's a good bit of chewiness to the relish. We liked the finished relish but felt it needed "a little something" to brighten it a bit. I found that a touch of chipotle in adobo was just the thing to give the relish some zing. —cookbookchick

What You'll Need
  • 1 1/2 pounds bacon
  • 1 large vidalia onion (or 2 medium), thinly sliced
  • 4 garlic cloves, halved
  • 3/4 cup beer of your choice (I used Blue Moon)
  • 1 cup prunes, pitted
  • 1/4 cup maple syrup
  • 1 teaspoon smoked paprika
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1 bay leaf
  1. Cut bacon in 1-inch pieces and throw in a large frying pan. Fry over medium-high heat until crisp. Remove bacon with a slotted spoon and put directly in a crockpot.
  2. Pour off all but 1 tablespoon of the bacon fat from the skillet. Add onions and garlic and cook until translucent. Deglaze the pan with 1/4 cup beer. Simmer for about a minute. Add onion and garlic mixture to the crockpot, along with the bacon.
  3. Add prunes, remaining beer, syrup, and spices to crockpot and stir. Cook on high for 3 hours.
  4. Once done, discard bay leaf and transfer everything from the crockpot to a food processor and pulse until it's the consistency of a chunky salsa. Serve immediately over warm Camembert with crackers and bread.
  5. Note: You could also spoon 1/2 cup of the relish over an uncut wheel of camembert and heat everything in a 350° F oven for about 20 minutes.
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  • i-plus-i
  • Mary Catherine Tee
    Mary Catherine Tee
I’m an old soul. My favorite Saturday morning activity is watching birds on the feeder while drinking strong, black coffee out of my favorite hand-thrown mug. My favorite place to kill time is in antique stores. The less organized the better. I like full-bodied red wines and bitter IPAs. I live for feeling the warmth of sunshine and hearing the stillness of freshly fallen snow. I can thank my stint in Alaska for that. I have salt water in my veins, having grown up in Eastern NC, and (shhh…don’t tell any of my Mainer friends this about me) I prefer blue crab over lobster.

3 Reviews

i-plus-i April 28, 2016
That explain it. Thank you.
i-plus-i April 24, 2016
In step 3: Cook on high for 3 hours... Should it be 3 Minutes?
Mary C. April 28, 2016
I made this in a Crockpot and cooked it on the high setting for 3 hours. I haven't tried in on the stove top.