Bacon Marmalade

(from Lucianolinda’s recipe box)

Try this on toast with a triple cream cheese, tossed with iceberg lettuce and blue cheese, or spooned over ice cream.

Source: Taste of Home magazine

Categories: conserves, jams, jelly, marmalades, preserves

Ingredients

  • 1/2 (16 oz.) pkg. thick hickory-smoked bacon slices, diced
  • 1 cup sorghum syrup
  • 1 1/2 cups cider vinegar
  • 1/2 cup chicken broth
  • 1 bay leaf
  • kosher salt and cracked pepper to taste

Directions

  1. Cook bacon in a skillet over medium-high heat, stirring often, 4 minutes or until dark golden brown, drain on paper towels.

  2. Wipe skillet clean, return bacon to skillet. Add sorghum, cook, stirring constantly, 1 minute.

  3. Add vinegar; cook, stirring often, 8 minutes or until liquid is reduced by half.

  4. Add broth and bay leaf; cook 5 minutes or until slightly thickened. Add seasoning. cool 30 minutes.

  5. makes 1 1/2 cups

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