Sweet-Savory Maple, Cranberry and Bacon Jam

Recipes with Maple Spirits / Recipes with Maple Syrup / Sauces and Dressings / Spread

Preparation Time:
Cooking Time:
1 portion
Metric Imperial


  • 8 slices bacon, cut into 1.25 cm (1/2 in) pieces
  • 2 onions, chopped
  • 2 1/2 oz maple whisky (Sortilège, Coureur des Bois, La Baraque, or other)
  • 3/4 tasse maple syrup (preferably dark syrup for its robust flavour)
  • 3 tasses cranberries, fresh or frozen
  • 2 stems fresh thyme, leaves removed
  • Salt and freshly-ground pepper


  1. Fry bacon 8 – 10 minutes in a medium saucepan over medium-high heat.
  2. Remove from pan and discard the grease. Squeeze or pat bacon to eliminate as much fat as possible.
  3. Return pan to medium heat and cook the onions 10 minutes.
  4. Deglaze pan with maple spirits for 2 minutes, scraping to add flavour to the juices.
  5. Pour in the maple syrup and bring to a boil. Add the cranberries and thyme leaves, seasoning generously with salt and pepper. Reduce heat and simmer 20 minutes, stirring occasionally.
  6. Serve warm or cold with Québec cheeses and/or cold cuts, pâtés and terrines.

QUANTITY: 750 ml (3 cups)

This delicious home-made jam is a perfect substitute for the cranberry sauce traditionally served with roast turkey.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.