My precious Mother died one year ago today. It is hard to believe I have somehow made it 365 days without her. So as you can expect, Mother’s Day was difficult this year and I fully expected today to be equally hard. Then a friend of mine suggested I do something fun to honor her today. To the kitchen I went since that is where I feel closest to her and my beloved grandmother. The result is a marvelous Bacon Marmalade that has filled my kitchen with aromas that are better than any potpourri on the market. Today, it is smeared on slices of toasted homemade bread. Tomorrow morning it will go on a biscuit with some eggs. And in both instances, I’ll be thinking of my wonderfully charming Mother, who was the picture of a Southern lady.
Yield: 1-1/2 cups
1 pound bacon, diced
2 large scallions, peeled and diced
1/4 cup firmly packed brown sugar
3 cups chicken stock, divided
1-1/2 tablespoons sorghum or honey
1/2 teaspoon salt
1/2 teaspoon black pepper
Place a large Dutch oven over medium-high heat and add the bacon. Fry, stirring occasionally for 15-20 minutes or just until the bacon begins to brown. Stir in the onions and cook 7 minutes longer. Add the sugar and 1 cup of the stock. Bring to a simmer and cook for 10-12 minutes or until the liquid has nearly evaporated. Add another cup of stock and repeat the same process. When the liquid has nearly evaporated the second time, add the remaining cup, sorghum, salt, and pepper. Reduce the heat to medium and cook, stirring frequently until the liquid is barely covering the bottom of the pan. Cool completely and refrigerate until ready to serve.