About
Salty, sweet, sticky and delicious – what more could you want from a relish? This bacon relish takes the salty smokiness of bacon and pairs it with sweet balsamic and cinnamon for the ultimate burger topping.
Perfect with grilled meats or even to add a bit of zing to your salads!
Although xylitol is used in the recipe, this may be subbed for your choice of granulated low carb sweetener.
Ingredients
- ½ pound smoked bacon
- 2 tablespoon xylitol by now
- 1 tablespoon olive oil
- 1 clove garlic
- 1 tablespoon, chopped red onion
- 1 teaspoon gourmet collection smoked paprika by mccormick
- ½ cup water
- ½ teaspoon cinnamon
- ⅓ cup balsamic vinegar of modena by mastro
Instructions
- Roughly chop the bacon rashers into small pieces – about 1cm squares. Heat the olive oil in a large pan over a medium heat and add the bacon. Fry the bacon until cooked through and lightly browned all over. Remove from the pan leaving the fat behind and set aside.
- Reduce the pan heat to low. Finely slice the garlic and the onion and add to the pan, frying gently until tender.
- Return the bacon to the pan along with the xylitol, paprika, cinnamon and the balsamic vinegar. Give everything a good stir to combine.
- Add the water to the pan and bring to the boil.
- Reduce to a simmer and cook for 15-20 minutes or until sticky and caramelised.
Nutrition Facts
- Servings: 4
- Calories: 319.7kcal/1337.5kJ (per serving)
- Fat: 23.3g (per serving)
- Carbs: 10.3g (per serving)
- Protein: 19.3g (per serving)
