Pomegranate-Quince White Balsamic Recipe Roundup
This beautiful, ruby jewel-toned white balsamic owes its tart, crisp flavor to juicy California pomegranates and floral winter quince. It’s made from authentic white balsamic condimento, aged for 12 years in Modena, Italy.
Try it as a vinaigrette made with our olive oil to dress a mixed greens salad with roasted beets, toasted pecans, grainy mustard and Camembert cheese.
Olive oil pairing suggestions: Blood orange fused, Persian lime, any of the fruitier Sigona’s Fresh Press extra virgin olive oils, such as Hojiblanca or Picual.
This is one of our customer favorites. We’d love to hear from you about how you use this white balsamic!
If you need some recipe inspiration, check out the recipes below!
Fresh Cranberry & Orange Relish with Pomegranate-Quince White Balsamic
This beautiful, no-cook condiment is a staple at every holiday table, but it’s also great to have in the fridge throughout the year for turkey sandwiches, sprucing up breakfast waffles or just slathering on a dinner roll for something special. Our Pomegranate-Quince white balsamic is tangier than our regular, richly flavored pomegranate, yet it adds just the right amount of sweetness to this relish that there is no need for added sugar. Original recipe from The Olive Oil & Vinegar Lover’s Cookbook. Makes about 2 ½ cups.
Check out this recipe
Roasted Beet Salad with Creamy Camembert and a Grainy Mustard & Pomegranate Quince Balsamic Vinaigrette
A lively, bright salad. Serves 6 to 8.
Check out this recipe
