8 slices turkey or chicken bacon
2 shallots or 1/2 onion
1 teaspoon Paprika
1 cups golden crystal sugar (Guyana Version)
3 teaspoons cornstarch
1/2 teaspoon salt
1/4 cup water
1/2 cup red wine vinegar
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, whisk together the sugar, cornstarch and salt,
and slowly pour in water and vinegar, whisking constantly.
In a medium skillet, add shallots with a little beacon
fat (olive oil), until tender,add the crumbled bacon and
pour the vinegar mixture over it. Cook over medium heat,
stirring constantly, until mixture thickens.
Note it will thickens as its gets warmer, so remove from heat
when it reaches your prefered thickness. Store extra in fridge works best with baby spinach. Let it Cool. Enjoy