Apple Balsamic
We start with classic 3-leaf balsamic (from Modena) and blend in apple essence. That gives the vinegar a brighter, crisper acidity than regular balsamic with a natural apple sweetness without being sugary. Notes of caramel, vanilla, and warm fruit, and a smoother finish than apple cider vinegar
The vinegar also has these remarkable baking spice elements, making it a delicious addition to seasonal baked goods, salad dressings or fruit-forward desserts.
250 ml (8.5 fl oz)
Apple Balsamic Uses
Savory Uses
-
Roasted vegetables — especially Brussels sprouts, carrots, squash
-
Glazes for pork tenderloin, chicken thighs, salmon
-
Salad dressings — whisk with olive oil + Dijon for a bright vinaigrette
-
Marinades — adds acidity without harshness
Sweet Uses
-
Drizzled over fruit (apples, berries, peaches)
-
Finishing touch on vanilla ice cream or panna cotta
-
Baked apples or pears — adds depth and a glossy finish
-