Makes about 2 cups
It’s fabulous on pancakes or waffles, on a grilled cheese sandwich, or spooned over runny cheese to serve with crackers.
1 pound bacon, cut into ½-inch pieces
1 large yellow onion, peeled and chopped
- Our state’s greatest gift to the nation just got canceled
- Watch: Former Mariners great Ichiro Suzuki pitches — yes, pitches — for the Marlins
- Clay Matthews tells Colin Kaepernick: ‘You ain’t Russell Wilson, bro’
- Gun violence: Don’t fear gun laws; let gun-owners help pay to fix the problem
- Evergreen High School football player critically injured during game
Most Read Stories
2 cloves garlic, minced
1 cup cold brewed coffee
½ cup cider vinegar
½ cup orange juice
¼ cup maple syrup
2 tablespoons light brown sugar, packed
1 teaspoon grated orange zest
¼ teaspoon ground ginger
8 teaspoon freshly ground black pepper
¼ cup bourbon
1. Heat a large skillet or pot with a lid over medium-high heat. Cook bacon until it starts to brown but is still chewy, 10 to 12 minutes. Remove with a slotted spoon and spread on a paper towel-lined plate. Drain all but about 2 tablespoons bacon fat.
2. Reduce heat to medium. Add the onions and garlic and cook until the onion is softened, about five minutes, stirring frequently so the garlic doesn’t burn. Return bacon to the skillet and add the coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, ginger and pepper. Reduce heat to low and simmer for 30 to 45 minutes.
3. Transfer mixture to a food processor and pulse briefly until finely chopped. Return to pan and cook 15 minutes longer, stirring occasionally. (If it gets too dry and paste-like, add a ¼ cup of water.)
4. Add the bourbon and simmer 15 to 30 minutes, until thick, syrupy and dark in color. Remove from heat and cool slightly. Refrigerate up to three to four weeks in an airtight container.
Adapted by The Charlotte Observer from “Breakfast for Dinner,” by Lindsay Landis and Taylor Hackbarth