HONEY BALSAMIC VINEGAR

Until 25 years ago, true balsamic vinegar, or aceto balsamico tradizionale as it is called in Italian, was an artisanal product relatively unknown outside of Italy. The production of honey balsamic vinegar closely resembles that of honey wine making. It begins with a mixture of pure, natural, unpasteurized honey and water. Yeasts are added to this mixture to convert the natural sugars into alcohol. This honey wine, called mead, is then, in accordance with traditional methods, transferred to a batteria (a set of progressively smaller wooden barrels). The acetobaters (batteria) consume the alcohol and convert the liquid into vinegar. As the vinegar is put through the succession of wooden barrels, the unique flavour and colour are enhanced. In combining old and new methods, the traditional fermentation and aging is followed, but the production means are manipulated to allow the vinegar to be sold at a much younger age. The expense of housing vinegar for many years is greatly reduced allowing a more affordable consumer price.

Balsamic vinegar is best sipped or drizzled over food right at the table. Other uses include: added to sauces or soups just before serving; salad dressings; marinades; glazes; or even used on it's own as a dipping sauce. Babe's Honey Balsamic Vinegar has a distinctive, subtly sweet flavour. It is best to store Honey Balsamic Vinegar in a cool, dark place.

Check out the following recipes for some ideas:

• Apple Cider Honey Balsamic Mustard
  

• Broiled Chicken (Duck) with a Honey Balsamic Glaze
  

• Classic Honey Vinaigrette

• Curried Sweet Dipping Sauce
  

  
  

• Fresh Winter Fruit Salad with Honey Balsamic Dressing
  

• Honey Balsamic Mayonnaise
  

• Honey Dijon Dressing
  

• Honey Glazed Balsamic Carrots
  

• Honey Mango Chutney
  

• Roasted Pepper and Honey Balsamic Dressing
  

• Salmon - with a Gingered Honey Balsamic Vinegar Sauce
  

• Sliced Tomato Platter
  

• Southern-Style Honey Barbecued Chicken
  

• Spiced Blueberry Chutney