As the perfect sharing treat for festive gatherings, the cheeseboard brings everyone together, with not only cheese, but a variety of crackers and chutneys to cater for so many different tastes.
Searching for a new cheeseboard accompaniment to blow your guests away this Christmas? Why not try this sweet but spicy, savoury Chorizo Jam recipe, which goes amazingly with cheese and crackers and is bound bring your friends back to the board for seconds.
Preheat a large frying pan on the hob, before adding your roughly chopped chorizo.
Fry the sausage until it begins to crisp slightly, which should take about 3-5 minutes. Make sure the chorizo doesn’t burn or it will affect the flavour of your jam.
Once fried, take your chorizo from the pan, leaving the oil behind, and lay it on kitchen paper to drain and dry.
Return the pan (still containing the chorizo oil) back to the hob and add the onion. Turn the heat down low and cook for 15 minutes, making sure to stir a few times.
The onions need to soften and turn a light golden brown, but can’t go crispy.
Add your minced garlic and stir well. Leave to cook for five minutes.
Next, stir the brown sugar in with the onions, and cook for a further five minutes, allowing the sugar to melt.
Finally add the chorizo, Port and agave to the mixture, and cook over a low heat for 30 minutes, until it creates a jam-like consistency. If the mixture begins to dry out, add a little water to keep it jammy.
Once cooked, remove from the heat and leave for a while to cool.
Lastly, take your mixture and blitz in a food processor until it takes a paste-like consistency. It’s then ready to be transferred to jars or containers, and refrigerated.
Chorizo jam will be a welcome addition to the Christmas cheeseboard, going nicely with most cheese favourites. However, if you’re looking to really bring out the chorizo flavouring, pair with Spanish Manchego.
Have we inspired you to make your own chorizo jam? We’d love to see the end result- share your pictures with us on social media!