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Author Notes: This marmeletta or marmalade, is I suppose, more of a relish, except that it’s not pickled like most traditional relishes. Perhaps that’s why my Grandmother called it a marmeletta, I’m not sure. All I know is that it was brought out at every family gathering from Christmas morning, where she would put a spoonful atop a poached egg, to our backyard celebrations where her marmeletta found it’s way to anything and everything just off the grill. In fact, it’s hard to remember any get-together where this recipe wasn’t a supporting player! To this very day, the tangy and savory flavors, along with the wonderful aromatic scent conjures up such sweet & happy childhood memories for me. - TiggyBee
Serves about 3 cups
- 2 Tomatoes
- 3 cups Red cabbage
- 1 cup Celery (thinly sliced, tops too)
- 1 Red bell pepper
- 1 Yellow onion (sliced to your preference)
- 1/3 cup Brown sugar (more or less, depending on your preference)
- 3/4 cups Apple cider vinegar (balsamic works well too)
- 1 teaspoon Dry mustard
- 1/4 teaspoon Allspice
- 1 pinch Ground cloves
- 1 tablespoon Kosher salt
- 2 dashes Worcestershire sauce
- 4 pieces Bacon (I use black forest, but any high quality bacon will do)
- Chop the tomatoes, cabbage (I like it in strips) and bell pepper and combine together in mixing bowl. Sprinkle the kosher salt over them and set aside.
- In a skillet, cook the 4 slices of bacon to a crisp and drain, saving about 2 tablespoons of the drippings in the bottom of pan and add the sliced onion and a tablespoon or so of the brown sugar and continue cooking over med-high heat.
- Continuously stir the onions until they start to caramelize (about 12-15 minutes) and add the tomatoes, cabbage and bell pepper and stir together until well combined. After a few minutes, add the vinegar and the rest of the spices and bring to a boil. Reduce the heat and simmer for an additional 30 minutes, stirring frequently.
- After all the liquid is reduced and you have your desired consistency, crumble the bacon and add it to the marmeletta. Cool to room temperature and refrigerate, or enjoy it right away! Can be stored for up to 2 weeks.
- This recipe was entered in the contest for Your Best Condiment