Description
We cook our apples for 10 weeks until they are fully blackened and caramelized. We then crush and ferment them into a delightful vinegar that can be sipped smoothly on its own. #notBraggs
Caramelized Apple Vinegar
$15.00
We cook our apples for 10 weeks until they are fully blackened and caramelized. We then crush and ferment them into a delightful vinegar that can be sipped smoothly on its own. #notBraggs
21 in stock
Terri Johnson –
I have been trying your different product to up my cooking baking game. Usually make my own salad dressing as it is superior in flavor & quality. It can be made in extra small batches to dress a single family size salad so no left over to try to use up. The extra small batch means you can create a dressing to match the meal.
Recipe:
1 part oil (I use extra virgin olive oil or sunflower oil: Susquehanna, depending on the flavor I want)
1 partCaramelized Apple vinegar
Fermented honey: Butcher & Bee, to taste.
Place into a seal container. Stir to left honey. Close container & shake well. My extra small size is:
1T. oil
1T. vinegar
1/4 t. honey or to taste