Red Apple Dark Balsamic Recipes

Baked Apple Butter

- 2 lb. Apples, Juice & grated zest of 1 lemon, 2 tbsp ground cinnamon, divided, 2 cups brown sugar, packed, 2 tsp ground nutmeg, 1 cup Red Apple dark balsamic vinegar

Preheat the oven to 350 degrees. Line a rimmed baking tray with parchment paper.

Quarter the apples & remove the cores. Place them skin side down in one layer on the baking tray. Drizzle lemon juice over the apples, sprinkle half of the cinnamon, & bake for 30-40 min. until the apples have softened. Remove from the oven & let sit for about 5 min. Gently scrape the apples from the parchment paper & into a food mill or fine mesh sieve. Press them into a large stockpot. Add the lemon zest, remaining cinnamon, brown sugar, & nutmeg with the balsamic. Mix well & bring to a boil over medium heat. Turn down the heat & simmer until you have a smooth paste. Spoon the butter into hot, sterile 1-pint Mason jars, leaving 1/4 in. headspace. Screw the lids on tightly & wait for them to seal (Could take 3/4 hours). If they don't seal, place them in the fridge for immediate use.

Slow-Cooker Pulled Pork

- 1 (5-6 lb.) boneless pork shoulder, 1/2 Chicken broth, 1/2 cup honey, 1/2 cups Red Apple Dark Balsamic Vinegar, 1/4 cup Lime fused olive oil or a fruity extra virgin olive oil, 2 tbsp Dijon Mustard, 3 minced garlic cloves, 1/2 cup diced onion, 2 tsp chili powder, 1 tsp fresh thyme or 1/2 tsp dried thyme, & 1 tbsp cornstarch

Trim the pork shoulder of excess fat & place it in a slow cooker. Combine the chicken broth, honey, balsamic, olive oil, and Dijon with the garlic, onion, chili powder, and thyme. Pour over the pork. Cook on low for 8 hours. Place the pork on a cutting board, shred it with two forks, and pile it into a large bowl. Pour the cooking liquid from the slow cooker into a saucepan over medium-high heat. Combine the cornstarch with 2 tbsp of water and whisk it into the cooking liquid. Bring it to a low boil, whisking until the sauce thickens, 3-5 minutes. Pour as much or as little sauce as you like over the shredded pork, then pile it on buns to your hearts content!