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Nutty Blood Orange and Cognac Jelly Glazed Bacon

Nutty Blood Orange and Cognac Jelly Glazed Bacon

Preparation time:

15 mins

Cooking time:

1 hour


8 - 10



Preheat the oven to 160°C. Line a baking dish with baking paper.

Place the piece of bacon in the baking dish, lightly brush with the Beerenberg Blood Orange Marmalade.

Bake for 30 minutes or until golden.

While the bacon is cooking, lightly roast the nuts and seeds in a pan on top of the stove in a fry pan.

When the nuts start to colour, add the remaining Beerenberg Blood Orange Marmalade. Allow to simmer and reduce to a sticky sauce.

Take the bacon out of the oven and place onto a cheese board. Pile the nut glaze on top of the bacon. Serve any extra sauce in a dish beside the bacon.

Cut into thin slices and enjoy with a soft cheese.