Recipe by executive Chef Tenney Flynn

Makes 15 servings

Ingredients:

• 1 cup bacon, diced
• 6 cups onions, diced
• 2 teaspoons red pepper, crushed
• 2 cups cider vinegar
• 1 cup honey
• 1/2 cup yellow mustard
• 8 cups ketchup
• 1/4 cup pepper jelly (red or green)
• 1/2 cup Steen’s pure cane syrup
• 1/2 cup Steen’s cane vinegar
• 1 tablespoon meat seasoning

Instructions:

In a medium to large sauté pan, cook the diced bacon over medium heat until crisp. Add the onions and cook over medium to low heat until soft, but not browned. Add the crushed red pepper, vinegar, honey and mustard. Cook on medium heat until the liquid is reduced by half. Add the ketchup and simmer for 10 minutes.While this is simmering, in a separate bowl mix together the pepper jelly, cane syrup, vinegar and meat seasoning. Stir the mixture into the simmering sauce and continue cooking for a few minutes. Serve warm with smoked meat.