Sweet and Salty Bacon Marmalade

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The other day I was watching reruns of Guy Fieri’s Diners, Drive Ins, and Dives. I love that show since it has really creative ideas and weird food combinations that you wouldn’t think of in every day life. The Kid and I gave up cable so we have to settle for reruns online when we get the chance.

One of the ingredients used in the show on a ooey gooey, delicious looking burger was bacon marmalade. Um, what WHAT?! I love bacon! Bacon in a marmalade concoction? Well that definitely intrigued me. You know how I love the sweet salty and sweet spicy combinations so this was definitely a must try.

I’ve always used regular old bacon that you get in the grocery store. Since it was Thanksgiving, I decided to splurge and got Applegate Naturals Uncured Sunday Bacon. I honestly didn’t really expect much of a difference, but I had a bite before making the marmalade and wow. It was seriously the best bacon I’ve had. I definitely recommend going the uncured, natural bacon route if you have the chance.  I guess taking out all the preservatives and nitrate does matter. 😉

Bacon Marmalade 

Bacon Marmalade

  • 1/2 lb bacon
  • 1/2 cup diced onion
  • 2 Tbsp brown sugar
  • 1/4 cup apple cider vinegar
  • 1 Tbsp dijon mustard

Cook your bacon in a pan until fully cooked and slightly crispy. Remove the bacon and drain out most of the fat from the pan. Add the onion and saute for approximately 5 minutes until the onion is softened. Add the brown sugar and stir to combine it with the onions. When the sugar starts to melt and caramelize, add the vinegar and mustard and stir to combine.

Cook the mixture for 2 – 3 minutes until the vinegar starts to evaporate. Dice the bacon in to pieces and add it to the pan. Remove from heat and stir to combine. Let the marmalade cool and use it as a spread, on burgers, on french toast, or any way your imagination desires.

Makes approximate 1 cup – 24 calories, 1g protein, 2g carbs, and 1g fat per tablespoon.

I wasn’t sure how I planned to use it when I got the ingredients, but the idea came to me when I was considering Thanksgiving appetizers. I dusted d’anjou pear slices with paprika and cinnamon, and grilled them under the broiler for a couple minutes. When they came out, the edges were just beginning to brown. I topped each slice with a tiny spoonful of the bacon marmalade. Very nice combination of juicy flavors!

I’m going to try it on French toast later this week and also am planning to try it on a pizza. Do you love the sweet and salty flavors mixed together? Have you ever tried “real” bacon?


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