Hi Friends!
It’s been a while, and lots has happened. We’ve discussed main courses, desserts, even appetizers. Now lets chat about condiments!

When you’re tired of mustard, sick of salsa, can’t look at mayo another moment, and want to forget you ever heard the word relish, lets look to… Marmalade? Heck yes. Let’s do it, ya’ll.

Not what Paddington was expecting, hm?


 GORB (Garlic, Onion, Red Wine, Bacon) Marmalade  (Inspired by Hungry Foodies Pharmacy)
Makes appr0x. 24oz

  • 3 to 4 lbs of vidalia or red onions 
  • Bacon, to taste (I used 7 slices. I’m greedy.)
  • Olive oil or coconut oil
  • 1/2 cup red wine
  • 1/4 cup balsalmic vinegar
  • 1 heaping tbsp brown sugar
  • 2 heads or 15 cloves of garlic
  • 1 1/2 tbsp fresh thyme 
  • salt and pepper to taste
  1.  Roast your garlic! If using whole bulbs, slice the top off, drizzle with a bit of oil and kosher salt. If using separated cloves, toss with oil and salt and make little foil packets. Roast on 400 degrees for about 35- 45 minutes or until tender and slightly translucent. Let cool and either squeeze from the skins or give a nice coarse chop.
    Stumble: I think I piled too much into one packet and it took way long to cook through. Instead of making a little bundle, spread in a flat layer and fold over so all cloves are in contact with foil.

    Yum, little garlicky candies

  2. Heat a tablespoon of your oil of choice and crisp up your bacon. Set aside, but keep all those lovely drippings in the pan. It’s going to come in handy in 3….2…1…

    Porky Goodness!!!

  3. Go! While your garlic is doing it’s thing hopefully you’ve been slicing onions. I’ll confess, I had to do this over two nights. The onions got me an my eyes were hurting too much to stand over a hot stove. There are lots of ways to reduce the effects of onion juice; my 3 pronged attack include a freshly sharpened knife, quartering the bulb and rinsing / drying the cut sides, and lighting a candle to burn off any sulfoxides released into the immediate area.  Scoop all your lovely sliced yumions into the hot bacon renderings, toss to coat, sprinkle with a bit of kosher salt.  Reduce heat to medium-low and wait. The key to carmelization is time.  We add the salt to draw out water, intensifying the natural sweetness of the onions. If you cook on a too high heat the onions will sear and burn before we achieve that gorgeous tender translucence.

  4. Once the onions are cooked waaaay down and have turned a lovely honey color, we start building flavors.  The original recipe calls for water. It’s a missed opportunity – we just boiled off all the water released from the veg, why would we add more? Bring on the wine!  (If you roll booze-free, try seltzer to give some effervescence or 1/4 cup of orange or cranberry juice for tang). Add the wine and balsamic vinegar, and reduce by half. Add the sugar and thyme, fold in garlic and bacon, and continue reducing until it becomes a syrup binding the whole schmegeggie together.

  5. Cool, Jar, Enjoy!

    There’s lots you can do with this. Serve on crostini, on a blue cheese and bacon burger, on a baked potato, or just with veg and cheese. Let me know what you think!

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