5 lb. Markon Essentials Spanish Jumbo Onions, trimmed, small dice
1 lb. Orange Bell Peppers, trimmed, small dice
2 c. Gordon Choice Ketchup
2 c. Gordon Choice Heavy Whipping Cream
2 Tbsp. Kosher Salt
2 tsp. Trade East Restaurant Grind Black Pepper
Boil water and cranberries in a sauce pot and simmer 1–2 minutes or until soft. Remove from heat.
Slice the bacon into ¼” pieces, widthwise. Place in a heated rondeau. Cook over medium heat until browned and crispy. Place in a strainer. Allow to drain. Reserve the bacon.
Place 2 oz. of reserved bacon fat in a heated rondeau. Add onions and orange peppers. Cook until the onions are browned and tender. Add the cranberries and liquid, the ketchup, heavy cream, salt and black pepper. Cook until liquid has reduced by half and mixture begins to thicken. Add the bacon. Simmer 1–2 minutes. Allow to cool.
Add the mixture to a food processor fitted with a metal blade. In small batches, pulse-chop to create a coarse spreadable consistency. Refrigerate until needed.