A bacon sarnie for breakfast is one of life’s true joys – especially if you got a little too merry at a party the night before. Keep a batch of this incredible clementine ketchup on hand in the fridge – it knocks anything red or brown out of the park. If you’ve ever had a marmalade and bacon sandwich, you’ll know just how well citrus works in the mix; the combination of fruity sharp-sweetness and salty bacon is divine.
Looking for classic tomato? We’ve got a homemade tomato ketchup recipe, too…
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Ingredients
- 4 clementines, any stalks or greenery removed
- 150g sugar
- 50ml cider vinegar
- 1 star anise
- 1 clove
For the sandwich
- 3 slices thick-cut bacon or bacon medallions
- 1 tbsp mayonnaise
- 2 thick slices tiger loaf or bread of your choice
- Salted butter
You’ll also need
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Method
- Bring a large pan of water to the boil and add the clementines. Boil for 1 hour, topping up with water as needed to ensure the fruit stay submerged. Drain and, when cool enough to handle, halve the clementines and remove any pips (although most come without pips these days). Whizz the clementines in a blender until smooth.
- Pour the clementine purée into a pan with the sugar, vinegar and spices. Simmer for 30-35 minutes until thickened. Pick out the spices and discard, then leave the ketchup to cool and transfer to a sterilised jar. Keep in the fridge until ready to use.
- To make the sandwich, cook the bacon under the grill until crispy around the edges. Spread mayonnaise on one piece of bread and a little butter on the other. Spread one or both slices with plenty of clementine ketchup (to taste), then add the bacon, sandwich together and eat straight away.
Nutrition
- 583kcals Calories
- 25g (3.3g saturated) Fat
- 30g Protein
- 57g (23g sugars) Carbs
- 2.1g Fibre
- 4.3g Salt
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