You’ve seen it in the farmer’s market and on the menu of Italian restaurants. You might have even taken a stab at cooking with radicchio. But I’d wager you haven’t seen radicchio jam before. Me neither.
When raw, radicchio has a bitter, slightly spicy taste. But when it’s cooked the flavors mellow and even hints of sweetness come through. That’s what Lisa Donahue, owner of Mimi’s Confitures in San Francisco has done. She’s cooked down the radicchio with balsamic vinegar, olive oil, onion, sugar, honey and a hint of amaretto to produce this jam.
Slather on ham sandwiches for lunch, put a dollop on your omelet or dress grilled pork
with this jam.