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MSGID: 35256.fidonet_cooking@1:105/500 2da5feb0
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Bacon & Vidalia Onion Marmalade
 Categories: Marmalades, Pork
      Yield: 6 Cups
 
      2 sl Bacon; up to 3
      1 tb Mustard seed
    1/2 c  Apple cider vinegar
  1 1/2 lb Vidalia onions (5); diced
    1/2 c  Light brown sugar
    1/4 c  Steen's cane syrup;
           - available at Amazon
 
  Preheat oven to 350?F. Lay the bacon onto a baking sheet lined with
  parchment paper and cook for 20 to 25 minutes, until each strip is
  evenly crispy. Remove and chop the bacon into small pieces. Set aside.
  
  Toast the mustard seeds in a dry pot over medium heat just until the
  seeds begin to dance and get slightly browned. Add the vinegar and
  remaining ingredients (including the bacon) to the pot. Cover and
  raise the temperature to medium-high. Allow the onions to sweat on
  the heat for about 20 minutes, stirring the pot a few times
  throughout.
  
  After 20 minutes, remove the cover and continue to cook on medium heat
  until most of the liquid is reduced and the onions are dark in color,
  approximately 45 minutes to 1 hour.
  
  Marmalade will last for 2 weeks in the refrigerator and 3 months in
  the freezer.
  
  Recipe FROM:
  
 
MMMMM
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