Condimela Apple Balsamic Vinegar

This vinegar is agridulce in taste (sweet sour)

Following the method used to make balsamic vinegar: take organically grown apples (picked at their peak) press them into juice which is then cooked down and fermented and aged in oak barrels until ready.

In contrast to most acidic apple vinegars, apple "balsamic" this is very sweet and smooth. Lovely as a dash on top of Butternut Squash Soup, as Butternut squash and apples are ripe at the same time of year, they pair nicely.

use it in any way you would use balsamic vinegar.

8.45 fl. oz.