Makes 2 ½ cups
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
1 1/2 lb (750 g) sliced Ontario beef bacon, chopped
2 onions, diced
3 shallots, diced
3 cloves garlic, minced
1/2 cup (125 mL) apple cider vinegar
1/4 cup (60 mL) maple syrup
2 tbsp (30 mL) packed brown sugar
1 tsp (5 mL) freshly ground pepper
1/4 cup (60 mL) bourbon or whisky
1/2 cup (125 mL) water
Heat large skillet set over medium heat. Add half the bacon. Cook, stirring occasionally, for 8 to 10 minutes or until golden and crisp, draining excess fat as needed. Reserve. Repeat with remaining bacon and reserve 1 tbsp (15 mL) fat. Set bacon aside.
Wipe out skillet with paper towel. Heat reserved bacon fat over medium heat. Add onions, shallots and garlic. Cook, stirring occasionally, for 8 minutes, or until vegetables are tender.
Add vinegar, maple syrup, brown sugar and pepper to pan. Bring to boil, scraping up browned bits.
Transfer mixture to slow cooker along with bourbon and water. Cook uncovered, on high, stirring occasionally for 3 to 4 hours, or until mixture is syrupy.
Transfer half the mixture to a food processor; pulse until smooth. Fold in remaining half. Cool. Store refrigerated in an airtight container for up to 5 days. Bring to room temperature for 30 minutes before serving.
- Use regular bacon in place of the beef bacon, if preferred.
Per Serving (1 tbsp) : Calories 45, Fat 2 grams, Cholesterol 11 mg, Sodium 290 mg, Carbohydrates 3 grams, Fibre 0.5 grams, Sugar 2.5 grams, Protein 4.5 grams.
One serving contains 1% of the %DV of Iron.
One serving contains 0% of the %DV of Vitamin A.