Dorset Chorizo Picante 450g, cut into pieces White onion 1 large, peeled and finely sliced Garlic 2 cloves, peeled and crushed Muscovado sugar 80g Red wine vinegar 3 tbsp Maple syrup 2 tbsp Espresso 1 shot (optional)

In a large pan, fry the chorizo for 5 minutes until golden and crisp around the edges. Remove the chorizo from the pan, leaving the oil, and set aside. Add the onion to the pan with the chorizo oil and gently cook for 15 minutes until soft. Stir in the garlic, sugar, vinegar, maple syrup, espresso (if using) and the cooked chorizo. Allow the mixture to simmer gently for 40 minutes until syrupy. Remove the pan from the heat and leave the mixture to cool. Transfer into a food processor and pulse to the desired consistency. Leave to cool before transferring into 2 sterilised jars. The chorizo jam will keep for up to 1 month when stored in the fridge.

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Chorizo jam

Whip up this glorious jam for Christmas gifting or as a bombshell addition to your own festive cheeseboard

Charcuterie experts from The Real Cure in Dorset share their recipe for chorizo jam

therealcure.co.uk

Makes 2 x 450g jars

You will need

Dorset Chorizo Picante 450g, cut into pieces
White onion 1 large, peeled and finely sliced
Garlic 2 cloves, peeled and crushed
Muscovado sugar 80g
Red wine vinegar 3 tbsp
Maple syrup 2 tbsp
Espresso 1 shot (optional)

Method

In a large pan, fry the chorizo for 5 minutes until golden and crisp around the edges. Remove the chorizo from the pan, leaving the oil, and set aside.
Add the onion to the pan with the chorizo oil and gently cook for 15 minutes until soft. Stir in the garlic, sugar, vinegar, maple syrup, espresso (if using) and the cooked chorizo. Allow the mixture to simmer gently for 40 minutes until syrupy.
Remove the pan from the heat and leave the mixture to cool. Transfer into a food processor and pulse to the desired consistency. Leave to cool before transferring into 2 sterilised jars. The chorizo jam will keep for up to 1 month when stored in the fridge.

You will need

Dorset Chorizo Picante 450g, cut into pieces
White onion 1 large, peeled and finely sliced
Garlic 2 cloves, peeled and crushed
Muscovado sugar 80g
Red wine vinegar 3 tbsp
Maple syrup 2 tbsp
Espresso 1 shot (optional)

Method

In a large pan, fry the chorizo for 5 minutes until golden and crisp around the edges. Remove the chorizo from the pan, leaving the oil, and set aside.
Add the onion to the pan with the chorizo oil and gently cook for 15 minutes until soft. Stir in the garlic, sugar, vinegar, maple syrup, espresso (if using) and the cooked chorizo. Allow the mixture to simmer gently for 40 minutes until syrupy.
Remove the pan from the heat and leave the mixture to cool. Transfer into a food processor and pulse to the desired consistency. Leave to cool before transferring into 2 sterilised jars. The chorizo jam will keep for up to 1 month when stored in the fridge.

Chorizo