"Cariboo" Apple Cider Vinegar helps perk up the flavour of soups and stews and assists in tenderizing meat, either as a marinade or in the cooking liquid. It can be used to acidify liquids by replacing sour milk to activate baking soda in cakes. Try the recipes below to see how our vinegar can be used in salads and drinks. Don't be shy! Try making modifications to suit your palate.
"Cariboo" Apple Cider Vinegar Tonic
1 to 2 tsp (5-10mL) "Cariboo" Apple Cider Vinegar
8 oz (250mL) glass water
1 to 2 tsp (5-10mL) honey, 100% maple syrup, or other sweetener.
Stir and enjoy!
1/3 cup (80mL) mashed raspberries and juice
1/4 cup (60mL) olive oil
1/4 cup (60mL) "Cariboo" Apple Cider Vinegar
Sweetener and salt if desired.
Blend ingredients well and serve over salad greens.
In a bowl, combine and let steep for 24 hours:
1 pound (500g) mashed Fraserbench Farm raspberries
1 cup (250mL) "Cariboo" Apple Cider Vinegar
Strain and add honey to sweeten.
Store in the fridge. Sip straight or mix with water or soda and ice in a tall glass. Enjoy!
Vinaigrette or a Delicious Marinade
½ cup (125mL) "Cariboo" Apple Cider Vinegar
1/3 cup (80mL) olive oil
1 to 2 tsp (5-10mL) honey
1-2 cloves garlic - minced
1 tsp (5 mL) Dijon mustard
Pinch of mixed herbs or more if fresh.
Shake in a jar to thoroughly mix, let stand so flavours blend, and apply! Perfect for salads, dressings, greens, dips, marinades.
2 (30 mL) tablespoons "Cariboo" Apple Cider Vinegar
1/2 cup (12 mL) olive oil
1/4 cup (60mL) lemon juice
2 tsp (10mL) honey
1 cup (250mL) tomato juice
1/2 teaspoon (3mL) dried herbs (thyme, marjoram, etc.)
1 clove garlic, minced
1/2 teaspoon ( about 3mL) onion, minced
Blend ingredients vigorously. Allow to stand one hour before serving. Makes about 2 cups (500mL).