Served at the 2022 Wild Bacon Wine Trail, Robller Vineyard

3 lbs. bacon
1 stick butter
2 large Vidalia onions
1/2 tsp ground Allspice
1/2 tsp freshly ground black pepper
1/2 tsp cardamom
1/2 tsp ginger
1 cup Robller Vineyard Vidal Blanc, divided
8 oz. jar apple jelly
8 oz. jar orange marmalade
1/2 cup honey
2 packets Knox Gelatin

In a 6 qt pot, cook the bacon until crispy. Remove, cool and crumble.

Using the same pot with all the renderings, add 1 stick of butter and melt it down.

Thinly slice onions and sweat down in the pot (do not let it burn), takes at least 30 minutes.

While cooking the onions, add the allspice, black pepper, cardamom, ginger and 1/2 cup Vidal Blanc.

Add the crumbled bacon back into the pot and stir bringing up the heat to medium for 10 minutes.

Add the apple jelly, orange marmalade and honey.

Mix well while the temp is up and add another 1/2 cup Vidal blanc.

Mix well, then add the gelatin and continue simmering for 25 minutes. Let cool a little before serving. Serve on toasted baguette slices.

Serve with Robller Vineyard Vidal Blanc

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