Sorry if this is in the wrong spot. Maybe the moderator can move it?
Going to try this recipe this week with some recent maple brown sugar bacon.
1 lb. Bacon
1 White Onion
1/2 Cup Brown Sugar
1/2 Cup Apple Cider Vinegar
2 Tb Whole Grain Mustard
Fresh Cracked Pepper
[h3]Bacon Marmalade Recipe Instructions[/h3]
I have to say that this stuff is WEIRD! It's sweet, tangy, and smokey with a mild sweet, caramelized onion flavor and of course, excellent bacon flavor.
I called a relative in Washington who also makes his own bacon and told him this was one of the MUST-MAKE recipes!!!
Mouth's watering....
Some of my maple brown sugar pieces and ends that I chopped up and fried. Make sure to save the fat.
Fried a medium white onion on medium heat for about 25 minutes until nice and caramelized. This pic is right when I added the onion to the fat.
Added 1/2 cup brown sugar and cooked on low-medium until it turned to a caramel and bubbled.
Added 1/2 cup of apple cider vinegar and reduced to about 25-50%. It was still liquidy, but getting thick.
Added the bacon back in and stirred well.
Well worth it for a pint. It's already half gone in one evening. My daughter and I ate it on crackers then just ate it with a spoon. Amazingly weird flavor but DEFINITELY something I'll make again.
Going to try this recipe this week with some recent maple brown sugar bacon.
1 lb. Bacon
1 White Onion
1/2 Cup Brown Sugar
1/2 Cup Apple Cider Vinegar
2 Tb Whole Grain Mustard
Fresh Cracked Pepper
[h3]Bacon Marmalade Recipe Instructions[/h3]
- Prepare your ingredients. Cut the bacon into lardons. Finely mince the onions.
- Add your bacon to a large saute pan and turn to high heat. Cook until the bacon is crispy and perfectly browned. Turn off the heat.
- Using a slotted spoon remove the bacon from fat. Drain some of the bacon fat from the pan, but leave 1/4 cup of bacon fat in the pan.
- Place the bacon fat back on the stove top and turn to medium heat. Add the minced onion and cook until the onions are tender and caramelized.
- When the onions are finished cooking, add the brown sugar and cook until the sugar has dissolved and started to make a caramel.
- Once the brown sugar is bubbling, add the apple cider vinegar and mustard. Cook until the vinegar has started to evaporate.
- Finally, season with black pepper and add the crispy bacon back to the pot. Stir together and then remove from the heat.
- Let cool and then transfer to an airtight container and keep in your refrigerator.
I have to say that this stuff is WEIRD! It's sweet, tangy, and smokey with a mild sweet, caramelized onion flavor and of course, excellent bacon flavor.
I called a relative in Washington who also makes his own bacon and told him this was one of the MUST-MAKE recipes!!!
Mouth's watering....
Some of my maple brown sugar pieces and ends that I chopped up and fried. Make sure to save the fat.
Fried a medium white onion on medium heat for about 25 minutes until nice and caramelized. This pic is right when I added the onion to the fat.
Added 1/2 cup brown sugar and cooked on low-medium until it turned to a caramel and bubbled.
Added 1/2 cup of apple cider vinegar and reduced to about 25-50%. It was still liquidy, but getting thick.
Added the bacon back in and stirred well.
Well worth it for a pint. It's already half gone in one evening. My daughter and I ate it on crackers then just ate it with a spoon. Amazingly weird flavor but DEFINITELY something I'll make again.
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