Pomegranate Quince Balsamic Vinegar
When you blend the vanilla-orange aroma of the winter-ripe quince fruit with the crisp, alluring bite of a pomegranate, you get a zippy white balsamic that can be enjoyed season after season.
If you fancy our top seller, Cranberry Pear Balsamic, you are going to want to indulge in this balsamic. Use this in marinades (especially flavorful with chicken or as a pork glaze), or splashed gingerly over fresh fruit (think farmers markets and fruit stands). Take your next cured meat and salty cheese board from ordinary to extraordinary with this delicious condiment addition. Reduce in a saucepan and spoon over lamb and duck.
- Mint pomegranate sparkler
- Creamy crepes with fruit compote
- Make caramelized red onions heavenly
- Add a quick sprinkle to your next relish or marmalade
- Millet pomegranate quince balsamic salad
The term “marmalade,” originally meaning a quince jam, derives from a marmelo, the Portuguese word for this fruit. (Source: Wikipedia)
All of our balsamics are aged in wood barrels for up to 18 years. They are naturally free of any sugars, thickeners, and artificial ingredients. All-natural, always.
Ingredients: Grape must, wine vinegar, natural flavors, naturally occurring sulfites
Herbes de Provence