Apple-Bacon Relish from The Bacon Bible

Those of you who follow me on Facebook and Instagram were the first ones to see pictures of this incredibly delicious Apple-Bacon Relish from Abrams’ new cookbook, The Bacon Bible, More than 200 Recipes for Bacon You Never Knew You Needed by Peter Sherman. Wow! What a cookbook this is, and what fabulous relish!

This is the first time I’ve ever made anything of this nature, although I am well aware from reading restaurant menus, that bacon relishes and jams are all the rage these days; I can see why. This is delicious! Seriously, I could have eaten it right out of the pan. Instead, I used it in a variety of ways, each more delicious than the other. You might try it, as I did, spooned on top of a baked potato, dolloped into the cavity of an avocado, or as you see here, gracing the top of a juicy cheeseburger. 

However you choose to use it, you must make it!

Apple-Bacon Relish
from The Bacon Bible

2 teaspoons canola or oil
4 oz. thin-sliced bacon, diced
½ small red onion, finely diced
1 large Gala or Granny Smith apple, diced
1 tablespoon sugar
¼ cup apple cider vinegar
Pinch freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves

In a large sauté pan, heat the oil over medium heat until it begins to shimmer. Add the bacon and cook until golden brown and crisp, about 8 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels.

Add the onion and apple to the pan and cook until soft, about 5 minutes. Add the sugar and vinegar and cook until thickened, about 4 minutes. Return the bacon to the pan and cook for 1 minute. Remove from the heat, transfer to a medium bowl, and stir in the pepper and parsley. Let cool to room temperature before serving. The relish will keep, tightly covered in the refrigerator, for up to two days. Bring it to room temperature before serving. Makes about 1½ cups.

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For a heavenly vegan relish, try this Roasted Red Pepper Relish.

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