This recipe has a roundabout origin. I saw an article about weaving bacon and cooking it in the oven with a link to a blog that had instructions: http://www.savorynotes.com/recipe/bl-tastic The same day food52 announced the recipe contest for best grapes. I knew I had to try the bacon weaving and I wondered how to incorporate grapes and bacon into a sandwich. I decided to try turning seedless grapes into a relish. I tried a couple of slightly different versions, with about the same result. It tasted just like pickle relish, without a trace of grape flavor. Not quite what I was hoping for. The next idea that came to me was to caramelize the grapes. Success! After a few tweaks I had what I was looking for. The grapes become surprisingly rich in both flavor (raisins meet caramelized onions) and color (a deep translucent plum-brown). A splash of sherry vinegar adds a much needed tang, and a bit of thyme adds an herbal savory note. The end result is more jam than relish. It goes brilliantly with nutty cheeses, and could be used in place of fig preserves or quince paste on a cheese plate. By the way, I did make that sandwich with it – peanut butter, jammish, woven bacon, and lightly dressed arugula – and it was very good. <br />

Oct. 1, 2021, 11:48 a.m.

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