4kg of apples in every 1L bottle!.  Apple balsamic vinegar and apple juice combine over low heat for an extended time to caramelised into this intense apple vinegar. Not so dark as to overpower the dish but strong enough to add apple intensity and some nutty undertones. Use as a garnish, in a marinade or on its own for maximum impact.

Pour on cooked pork spare ribs. Mix with fresh apples and use as a roast pork stuffing. Mix with olive oil and brush onto chicken or quail before grilling. Use as a garnish.