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Ingredients
- 1 pound thick sliced bacon, chopped
- 1 stick or ¼ cup unsalted butter
- 2 large sweet onions, diced
- 3 cups light brown sugar
- 1/2 cup Red Wine vinegar
- 1/2 cup white wine or chicken stock
- 1 Garlic Clove, smashed
- 1/2 teaspoon sea salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly ground white pepper
- 1 teaspoon Paprika
- 1 small pinch cayenne pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Place bacon in a large, heavy-bottomed skillet preferably cast iron and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes.
- Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
- Return skillet to medium heat. Pour 1/4 cup reserved bacon fat and the butter in the skillet. Add in onions with celery salt and Sauté until soft and translucent, 7 to 10 minutes. Deglaze the pan with white wine and stir in brown sugar, red wine vinegar, black & white pepper, and cayenne into onion mixture. Return the chopped bacon to the skillet, and add in paprika and minced garlic. Cook until marmalade is a brick-red bacon color and has a jam consistency, 10 to 15 minutes. Remove from heat and add olive oil. Stir until shiny and heated through.
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ABOUT THE AUTHOR: JAMES K JONES
James K Jones is a Professional Chef who has a passion for preparing delicious food–a journey that started early in his beloved Granny’s kitchen where he learned how to cook. Today he shares that passion (and some of his recipes for delicious goodness) with others and his wife and 3 children in Birmingham, Alabama.
