16 ounces bacon, diced
1 cup finely chopped red onions
2 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
Pinch salt
3 tablespoons Creole mustard
1/2 cup red wine vinegar
4 tablespoons sugar
1 cup dried cherries
1/2 cup vegetable oil
In a large skillet, cook the bacon over
medium-high heat until crisp, about 5 minutes. Drain on paper towels and
pour off all but 1/2 cup of grease from the pan.
To the fat in the pan, add the onions and cook, stirring, over
medium-high heat until soft, about 3 minutes. Add the garlic, pepper,
and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar
and cook, stirring to deglaze the pan. Add the sugar and stir to
dissolve. Add the cherries and cook, stirring, until slightly plumped
and warmed through, about 1 minute. Remove from the heat and whisk in
the oil. Return the bacon to the pan and adjust the seasoning, to taste.