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अपने पसंदीदा स्वादों की खरीदारी करें

Bordeaux Cherry Dark Balsamic Vinegar

Verbena Boureaux Cherry Dark 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.





1 ½ cups fresh, or frozen and thawed cherries, halved and pitted

¼ cup Verbena Bordeaux Cherry balsamic vinegar

¼ cup Verbena Italian Carolea extra-virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

2 teaspoons fresh thyme, plus a few sprigs for garnish

1 teaspoon kosher salt

½ teaspoon black pepper

2 garlic cloves, peeled

2 pork tenderloins, about 1 pound each


Combine the first 9 ingredients in a high-powered blender or food processor. Blend mixture until smooth and pureed, about 45 seconds.

Makes about 1 ¾ cups. Reserve ¾ cup of marinade to pass separately when serving.

Trim pork tenderloins of any excess fat or silver skin. Place pork in a resealable plastic bag.

Pour remaining marinade over the tenderloins. Seal bag and make sure all the meat is coated.

Marinate at least 30 minutes at room temperature or chill up to 24 hours. Remove pork from the refrigerator 30-45 minutes before grilling or roasting.

Prepare grill* on medium-high heat.

Remove the tenderloins from the bag and place in the center of the grill. Discard bag with marinade.

Cover and cook for 12-15 minutes, turning every 4-5 minutes, until the tenderloin reaches an internal temperature of 140-145 degrees F using an instant-read thermometer.

Let pork rest 10 minutes before slicing. Serve with reserved marinade. Enjoy






1 pound bing cherries, washed and pitted

1/4 cup Verbena Bordeaux Cherry balsamic vinegar

3 tablespoons brown sugar, divided

1 teaspoon almond extract

Pinch of salt and pepper (optional)

Your favorite vanilla ice cream


Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Line the baking sheet with foil, then spray the foil with non-stick cooking spray.

Place pitted cherries in a medium bowl.

In a small bowl, combine balsamic vinegar, 2 tablespoons brown sugar, almond extract and salt and pepper. Pour mixture over cherries and toss gently to coat.

Pour the cherries and balsamic mixture onto the prepared pan in an even layer.

Roast for 20-25 minutes or until cherries have softened and begun to release their juices. Return cherries, along with any juices, to a medium bowl.

Cool slightly then taste for sweetness. If desired, add an additional tablespoon of brown sugar and mix well. Serve warm over your favorite vanilla ice cream.

Bordeaux Cherry Dark Balsamic Vinegar

मूल्य$4.50 से
  • Dark, ripe and rich, Bordeaux cherry flavor enlivens this incredible Italian aged balsamic. Drizzle over dessert, ice cream, grapefruit and orange wedges, fruit, meats, sauces, glazes, Feta, Goat and Bleu cheeses and salads.


    Pairings: Vanilla Bean, Meyer Lemon, Blood Orange, Rosemary, Smoked Hickory, or  Garlic Mushroom 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%
    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: Organic 25 Star Balsamic Vinegar (Concentrated and Cooked Grape Must, Italian Red Wine Vinegar), Organic Bordeaux Cherry Extract. Contains sulfites occurring from raw materials (Not Added).


  • 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.

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