Crock Pot Bacon Compote Recipe

• 1 1/2 pounds bacon, chopped into 1-inch pieces
• 2 medium yellow onions, large dice
• 4 garlic cloves, crushed and chopped
• 1/2 cup cider vinegar
• 1/2 cup sweet sorghum molasses
• 3/4 cup strong, brewed coffee

1. Cook the bacon in a skillet over medium-high heat until its well browned (almost burnt), about 20 minutes.
2. Use a slotted spoon to transfer the bacon to paper towels to drain.
3. Drain all but 2 tablespoons of the fat from the pan.
4. Add the onions and garlic and cook until the onions are translucent, about 5 to 6 minutes.
5. 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.
6. Add the drained bacon and stir to combine.
7. Transfer the mixture to a medium or large slow cooker and cook uncovered for 3 1/2 to 4 hours on highits done when the liquids have thickened up and appear sticky/tacky.
8. Let the compote come to room temperature and then refrigerate for up to 4 weeks.

bacon, yellow onions, garlic, cider vinegar, sweet sorghum molasses, coffee

Taken from www.chowhound.com/recipes/slow-cooker-bacon-compote-31052 (may not work)