June 5th, 2017
From Jackson-Triggs, by Chef Tim Mackiddie
Heat a large saucepan over medium high heat. When hot, add in the diced bacon and cook until very crispy. Remove the bacon and allow to cool on paper towel.
Strain off all fat that remains in the pan and pour into a medium pot.
Heat a medium sauce pot over medium heat; add in the reserved bacon fat then the onions and garlic. Cook until just soft (roughly 3-5 minutes).
Next add in the tomato, wine, vinegar, maple syrup and Worcestershire sauce.
Bring to a simmer, then turn heat to low and simmer until the tomatoes just begin to break down (roughly 10-15 minutes).
Stir through the fruit pectin, smoked paprika and crisped bacon.
Turn the heat to high and bring to a boil while continuing to stir. Allow to boil for 1-2 minutes
To finish, season with salt, pepper and four spice (if using).