You’ll need some bacon, sweet onions, salt, red pepper flakes, sugar, cranberries, and balsamic vinegar.
If you’ve been looking for ways to use our bacon olive oil or one of our awesome vinegars, this is the place! If you want, you could use 1/3 cup of bacon olive oil in place of the bacon and then any of the balsamic vinegars would be perfect–I used raspberry and it was SO delicious!
Wash the cranberries…
and sort through them to remove any that are wilted or moldy.
In a large, heavy pan, cook the bacon
until crisp. Remove the bacon from the pan, leaving as many drippings in the pan as possible, and drain on a paper towel. When cool, finely chop the bacon.
Add the onions to the drippings in the pan and season with salt and red pepper flakes. Cook, stirring frequently,
until the onions are starting to brown and are softened. Turn heat to low, cover, and cook for about 20 minutes. Remove lid and increase heat to medium. Add the cranberries, bacon, and sugar and stir until the mixture is simmering. Reduce heat to low, cover, and cook for another 30 minutes or until the berries have burst and are syrupy. Remove from heat and stir in the balsamic vinegar.
Serve warm or at room temperature.
It’s sweet. It’s smoky. It’s tangy. It’s…the best thing going on in my life right now.
