Wild pomegranates are naturally fermented to produce an enzyme-rich ruby-red vinegar that is sweet and tart in equal measures. Its fruity sweetness and crisp acidity will lift salad dressings, marinades, sauces and grilled vegetables or it can be served as a refreshing tonic.
Pomegranate vinegar is popular in Mediterranean countries where it is used in salad dressings, marinades, dips and cold tonics.
PREPARATION
Add to marinades, sauces and grilled vegetables or serve as a refreshing tonic.
COOKING TIPS
- Great for making vinaigrette. Try with maple syrup and evoo and drizzle over cooked vegetables.
- Reduce pomegranate vinegar with honey to make a gastrique or agrodolce sauce to use over meat and vegetables.
- Mix with garlic and mayo and brush over salmon before grilling or mix with ketchup, spices and honey to make a BBQ sauce.
COOKING IDEAS
- Ideal for salad dressings, particularly those with apple and goat cheese.
- Great for marinades, try for bulgogi or teriyaki marinades.
- A good dipping option for dumplings and savoury pancakes when mixed with soy sauce, chopped scallions and chilli sauce.
- Pomegranate vinegar can be used to make light refreshing cocktails by mixing with seltzer and a bit of sugar, gin or vodka
STORAGE
Store closed in a cool dark place, away from heat sources and direct sunlight. Any cloudiness or sediment does not affect the quality of the vinegar. This is a sign of our natural production method.
