From our friends at the Real Cure, this moreish, sweet and spicy jam is a versatile condiment and is a great way of accompanying cheese and crackers.
Ingredients:
450g Dorset Chorizo Picanto
1 large white onion, finely sliced
2 crushed garlic cloves
80g muscovado sugar
3 tbsp red wine vinegar
2 tbsp maple syrup
1 shot espresso
Of course, you can get your chorizo from the Real Cure, the rest can be picked up locally from a range of producers.
Method:
Fry the Dorset Chorizo Picante in a large pan for 5 minutes until golden and crisp around the edges. Remove and transfer to a separate dish, leaving the oil which has been released in the pan.
Turn the heat down low and gently cook the onion in chorizo oil for 15 minutes until soft. Stir in the garlic, sugar, vinegar, maple syrup, espresso (if using) and chorizo.
Cook slowly for 40 minutes, stirring occasionally until syrupy. Turn off the heat, leave to cool and pulse in a food processor to break down the mixture into small pieces. Leave to cool before packing into 2 sterilised jam jars. The mixture will keep for up to 1 month in the fridge.
