Verbena Raspberry White Balsamic Vinegar
No added sugars. All natural, always!
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
SPICY RASPBERRY BALSAMIC PORK CHOPS
1 tablespoon Verbena Italian Carolea Olive Oil
4 (6 to 8 oz.) bone-in loin pork chops (1-inch thick)
Salt and pepper, to taste
1/2 cup Verbena Raspberry Pepper Jam
2 tablespoons Verbena Raspberry balsamic vinegar
1/2 teaspoon dried basil leaves
DIRECTIONS:
Heat oil in large skillet over medium-high heat. Season pork chops with salt and pepper. Add to skillet. Cook 4 minutes on each side or until internal temperature reaches 145°F. Remove pork chops from skillet.
Combine raspberry pepper jam, vinegar and basil in small bowl. Add to skillet, cooking and stirring over medium heat until heated through. Return pork chops to skillet. Cook 30 seconds on each side until glazed. Place on serving plate. Serve glaze over pork chops.
SLOW COOKER RASPBERRY BALSAMIC MEATBALLS
1 2 lb package frozen meatballs1 cup raspberry preserves
2 tablespoons sugar
3 tablespoons Verbena Raspberry White Balsamic Vinegar
1 and 1/2 tablespoons Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon fresh ginger, grated or minced
sliced green onions, for garnish
Sesame seeds, for garnish
Directions:
Spray your crock-pot with nonstick spray. Add the raspberry preserves, sugar, vinegar, Worcestershire sauce, and red pepper flakes, and stir together, using a whisk if you want.
Once combined, remove a 1/2 cup of the mixture and set aside.
Add the meatballs (it’s okay if they are frozen) and stir to coat.
Cover and cook on low for 5 hours, or on high for 2 and 1/2 hours.
Remove the lid to add the ginger and reserved sauce. Turn the Crock pot to High if it is not already there. Cook for another 15-20 minutes, or until the sauce has thickened slightly.
Garnish with green onions and/or sesame seeds.
Raspberry White Balsamic Vinegar
The perfect blend of fresh, juicy raspberries and tart balsamic! Use as a glaze or marinade for poultry, pork or salmon, drizzle over fresh fruit or spinach salads. Great in seltzer or cocktails!
Pairings: Basil Olive Oil, Meyer Lemon, Citrus Habanero, or Persian Lime Olive Oil
25 Servings per 375ml Container;
Serving size: 1Tbs (14g)
Calories per serving = 36
Total Fat = 0%
Saturated fat 0 = 0%
Trans Fat 0g
Sodium 2mg = 0%
Cholesterol=0mg
Total Carbohydrates 8g = 3%
Dietary Fiber 0g = 0%
Sugars 7g
Added Sugars 0g
Protein 0g
Vitamin D 0mcg0%
Calcium 0mg0%
Iron 0mg0%
Potassium 0mg0%*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: 25 Star White Balsamic Vinegar (Italian White Wine Vinegar from Trebbiano Grapes, Concentrated Grape Must), no Caramel added, Natural Organic Raspberry Extract.
Balsamic Vinegar should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven. It should not be stored in the refrigerator. This way the Balsamic Vinegar can keep up to 3 years.
