It is said the Gravenstein apple was introduced to western North America in the early 19th century, perhaps by Russian fur traders. But you can have this perfectly tart and sweet flavor in your hands all year long with our Gravenstein Apple Balsamic Vinegar. In addition to this delicious condiment, mix this balsamic with a little honey yogurt, to serve as fruit tray dip, or pour some into the syrup when making an apple pie. It will literally change EVEYRTHING!
Recipe Credit: Camine Pappas. To read more about how Camine created this recipe and her the entire blog post on this subject, click here to visit her website: IFeelLikeCooking.com.
INGREDIENTS
- 16 large prunes, diced
- 2 Gala apples, peeled and diced
- 4 teaspoons finely minced gingerroot
- 2 tablespoons honey
- ½ cup chopped white sweet onion
- 1/2 cup Olive This! Gravenstein Apple White Balsamic Vinegar
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 4 tablespoons fresh squeezed lemon juice
- 2 tablespoons brandy
DIRECTIONS
Add all the ingredients except the brandy to a saucepan and bring to a boil. Reduce heat so it’s just barely bubbling and cook on low for about 5-6 minutes, stirring occasionally. After that time remove from heat and add the brandy. Return to burner and let simmer again for about 1 minute on very low bubble. Let cool for about an hour. Serve with steak, with pork loin or on a cheese tray with brie, water crackers, and some grated lemon zest.
©Recipe and Photo Copyright Camine Pappas, 2013-2023. All rights reserved.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.