:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/381Jcc8z6hATYyGW1LGG/b7ffe199a5fa6e1c4a786cbd7bf4ce.jpg "Slow Cooker Bacon Compote")
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.
Ingredients
- 11⁄2 lb bacon chopped into 1 inch pieces
- 2 medium yellow onions large dice
- 4 garlic cloves crushed and chopped
- 1⁄2 Cup apple cider vinegar
- 1⁄2 Cup sweet sorghum molasses
- 3⁄4 Cup strong brewed coffee
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Directions
Cook the bacon in a skillet over medium-high heat until it’s well browned (almost burnt), about 20 minutes.
Use a slotted spoon to transfer the bacon to paper towels to drain. Drain all but tablespoons of the fat from the pan.
Add the onions and garlic and cook until the onions are translucent, about 5 to 6 minutes.
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.
Add the drained bacon and stir to combine.
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.
Let the compote come to room temperature and then refrigerate for up to 4 weeks.
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TASTElistSlow 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.
Cook the bacon in a skillet over medium-high heat until it’s well browned (almost burnt), about 20 minutes.
Use a slotted spoon to transfer the bacon to paper towels to drain. Drain all but tablespoons of the fat from the pan.
Add the onions and garlic and cook until the onions are translucent, about 5 to 6 minutes.
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.
Add the drained bacon and stir to combine.
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.
Let the compote come to room temperature and then refrigerate for up to 4 weeks.
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