makes 2-3 servings
6 strips thick-cut, preservative-free uncured smoked bacon
2 teaspoons fennel seeds
1 teaspoon whole peppercorns
1/4 cup + 1 1/2 teaspoons blood orange marmalade, divided
1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and place a wire rack over top the layer of foil. Place 6 strips of thick-cut bacon on the wire rack. Use a pastry brush to brush about 1/4 teaspoon teaspoon of blood orange marmalade over top each slice of bacon.
2. Place the baking sheet in the oven and cook the bacon until brown and crispy, about 20 minutes. Remove the baking sheet from the oven and use tongs to carefully flip over each slice of bacon.
3. While the bacon is baking on the first side, prep the fennel seed and peppercorn mixture. Add the fennel seeds and whole peppercorns to the bowl of a food processor. Process until most peppercorns are pulverized, about 1-2 minutes.
4. Place 1/4 cup blood orange marmalade into a small bowl. Stir in the fennel seed mixture. Brush the marmalade-fennel seed mixture evenly over top each slice of bacon. Bake in the oven for another 20 minutes, or until brown and crispy. Remove from the oven and let cool before serving.