Cranberry Sauce Bacon Jam

1. Bring to a boil in a medium heavy bottomed sauce pan and then reduce to a simmer over medium low. Because you are making more of jam and not a chunky cranberry sauce you need to let the berries cook longer, until most of the berries have burst and the liquid is a jam-like consistency.  Approximately 35 minutes.
2.  Allow to cool slightly and then add to a blender or food processor along with final ¼ cup of water.  Puree until smooth.  It will look like more of a puree than a jam at this point.
3. Add back to the pan, bring to a boil and then reduce to medium low heat.  Let the mixture cook down and thicken, stirring occasionally.  It should reduce by about ½ and takes about another 30 minutes.  Cool and refrigerate until ready to mix with the bacon jam.  This step can be done ahead up to 3 days.

Bacon Jam

1. In a large heavy bottomed skillet brown the bacon low and slow until crisp.  About 25 minutes.  Remove from pan and let drain and cool on paper towels.  Remove excess bacon fat from the pan until about 2 tablespoons remain.
2. Over medium to medium low heat slowly caramelize the onions and shallots in the bacon fat for about 15 minutes, as they are browning add in the rosemary.  Cook another 10 minutes and remove from heat.  Roughly chop the mixture and return to the pan.
3. Add in the brown sugar, maple syrup, vinegar, water, red pepper flakes, salt and pepper.  Stir and then cook for another 15-20 minutes until the sugars dissolved and are mostly absorbed into the onions and the mixture is a syrupy consistency.  Be sure to scrape up any brown bits on the bottom of the pan.
4. Add back in the bacon, coarsely crumbled, back into the onion mixture.  Discard any fatty pieces. Add the cranberry sauce to the bacon jam and refrigerate until ready to use.  Garnish with a sprig of fresh rosemary if desired.