1/2 lb diced raw bacon ( Trader Joe's end pieces work great)
1/2 cup finely chopped shallots
2 tablespoons sherry vinegar
1/4 cup honey
Instructions
Sauté bacon in a heavy skillet until crisp. Drain off most of the
rendered fat.
Add shallots to the bacon and sauté until they are golden. Add
the vinegar to the mix and stir to deglaze the pan. Add honey
to taste. Serve warm with biscuits or corn bread. (See cheddar
jalapeño biscuit recipe)
Store in refrigerator for up to one week.
Originally Submitted
8/4/2013
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