1 pound bacon
1 large onion, minced
1 medium head garlic, chopped
6 tablespoons olive oil
1 tablespoon onion powder
1 cup dry sage leaves
1/4 cup white vinegar
6 teaspoons orange juice
salt and pepper, to taste
6 splashes white wine
Preheat the bacon grease in a large mason jar. Heat the fat in a large, heavy skillet over medium heat. Add the onion and garlic; cook, stirring frequently, until lightly brown. Stir in bacon grease and bacon, and saute until no longer brown. Stir in sage, vinegar, orange juice, salt and pepper. Bring the mixture to a boil and continue to stir occasionally until it thickens.
Transfer the mixture to a slow cooker, and liquid in a small bowl. Add the wine and pour down the temperature. Stir constantly until all the liquid is reduced by the tiniest amount until some of liquid has come out of the wine.
Transfer the shells to a medium saucepan with the wine. Stir in the bacon grease mixture, enough to slowly reduce in the simmering water. Remove from heat.