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Slow Cooker Bacon Compote

This bacon compote is versatile. Spoon some onto pizza along with jalapeños and red onions or try it as a meaty nacho topping, even toast a bagel and top with cream cheese and bacon compote—it’s fantastic.

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Ingredients

number of servings
1
  • 112 lb bacon chopped into 1 inch pieces Added to
  • 2 medium yellow onions large dice Added to
  • 4 garlic cloves crushed and chopped Added to
  • 12 Cup apple cider vinegar Added to
  • 12 Cup sweet sorghum molasses Added to
  • 34 Cup strong brewed coffee Added to
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Directions

270 min.
1. Step

Cook the bacon in a skillet over medium-high heat until it’s well browned (almost burnt), about 20 minutes.

2. Step

Use a slotted spoon to transfer the bacon to paper towels to drain. Drain all but tablespoons of the fat from the pan.

3. Step

Add the onions and garlic and cook until the onions are translucent, about 5 to 6 minutes.

4. Step

Add the vinegar, molasses, and coffee and bring to a boil, stirring and scraping up the browned bits from the bottom of the skillet with a wooden spoon, about 2 minutes.

5. Step

Add the drained bacon and stir to combine.

6. Step

Transfer the mixture to a medium or large slow cooker and cook uncovered for 3 1/2 to 4 hours on high—it’s done when the liquids have thickened up and appear sticky/tacky.

7. Step

Let the compote come to room temperature and then refrigerate for up to 4 weeks.

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