ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bacon Marmalade

Photo: Jennifer Davick; Styling: Robbie Caponetto
Hands-on time 25 mins
Total time 55 mins
Yield Makes 1 1/4 cups
Try this on toast with a triple-cream cheese, tossed with iceberg lettuce and blue cheese, or spooned over ice cream. 

Ingredients

  • 1/2 (16-oz.) package 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

How to Make It

  1. Cook bacon in a skillet over medium-high heat, stirring often, 4 minutes or until just dark golden brown; drain on paper towels. Wipe skillet clean; return bacon to skillet. Add sorghum; cook, stirring constantly, 1 minute. Add vinegar; cook, stirring often, 8 minutes or until liquid is reduced by half. Add broth and bay leaf; cook 5 minutes or until slightly thickened. Add seasonings. Cool 30 minutes.
    Photo: Lee Harrelson