Directions

1. In a 4 quart Dutch oven on medium high heat, cook bacon until bacon is crisp. Add canola oil and sauté garlic, shallots, yellow onions, celery, carrots and 1 tablespoon black peppercorns on medium high heat for about 15 minutes, stirring frequently.
2. Add 1/4 cup of the pecans, 1/4 cup of the cranberries and the bay leaf after the mixture has caramelized.
3. Add the coffee, increase to high heat, bring to a boil and cook for 7-8 minutes or until the liquid has evaporated, stirring frequently. Cover with chicken stock.