Recipe by executive Chef Tenney Flynn
Makes 15 servings
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.