Apple Cider VinegarMADE BY CARR'S CIDERHOUSE IN HADLEY, MASSACHUSETTS
Apple cider vinegar once seemed like the drab cousin of fancier vinegars (Champagne! Sherry!). Then we tasted Carr's Ciderhouse Apple Cider Vinegar. Bursting with fruit, and sweeter than most vinegars, this is our new secret ingredient for anything that needs a punch of sweet and sour flavor. Plus the bottle is gorgeous.
You know how you get the world's best apple cider vinegar? Start by making amazing apple cider! Jonathan Carr and Nicole Blum moved to Hadley, Massachusetts, more than 13 years ago to do just that (Jonathan even has a Master's Degree in hard cider apples. Seriously.) After years of harvesting, fermenting and bottling, they decided it was time to add to the lineup, and their Apple Cider Vinegar was born.
tip of the tongue
TRY USING AS AN INDIE UPGRADE TO ONE OF OUR FAVORITE RECIPES:
3 tablespoons flour, plus more
1-2 cups chicken stock
1-2 tablespoons Carr’s Ciderhouse Apple Cider Vinegar
1. Set your roasting pan on the stove over medium heat (remove the roasting rack, if you used one).
2. Sprinkle some flour in the pan and whisk to combine until you get a paste and the flour has cooked. The exact amount of flour will depend on the volume of drippings in your pan (3 tablespoons is a good place to start).
3. Whisk in chicken stock (1-2 cups, depending on how much gravy you want). Bring to a boil and cook for 3 minutes. Taste and season with salt and pepper as needed.
4. Finish with 1-2 tablespoons of Apple Cider Vinegar, to taste.
Add a few drops to braised kale, a pot of beans or homemade applesauce; deglaze the pan after browning chicken or pork; whisk into Enzo Organic Extra Virgin Olive Oil and a teaspoon of Anarchy in a Jar Herb Mustard for the best homemade vinaigrette of your life.