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