The Ultimate Flavor Enhancer for Your Fall Favorites

Fall is a great time to use seasonal fruits and vegetables and vinegar can be a great way to complement these ingredients.

Vinegar, especially balsamic, is an excellent choice for Fall dishes due to its ability to enhance flavors and add depth. Vinegars from grapes and seasonal fruits add a tangy sweetness that balances and deepens flavors. Whether glazing meats, mushrooms and vegetables, drizzling it over soups and salads or adding a unique twist to desserts and sweets, vinegar is the ultimate flavor enhancer for your Fall favorites. Apples, pears, cranberries, figs, squash, carrots, brussell sprouts and beets all pair well with balsamic.

Cranberries and apples define the season. Roasted Balsamic Cranberries make

a delicious holiday side dish and an elevated replacement for cranberry sauce. They add a special addition to a cheese or charcuterie board. You can top triple cream brie or goat cheese crostini with a generous spoonful on top of toasted crostini. Pour it over a block of cream cheese for a flavorful spread on rosemary crackers. Roasting concentrates the flavor of the cranberries and the balsamic vinegar adds a rich, smooth tartness to the dish.

The Apple Pomegranate Salad with Apple Balsamic Dressing makes a bountiful first course and adds a rustic, seasonal flavor to the Autumn table.

Balsamic Roasted Cranberries

Ingredients

• 12 ounces fresh cranberries, washed and dried

• 3 tablespoons of granulated sugar

• 2 tablespoons Maletti Aged Balsamic Vinegar

• sprinkle of gray sea salt

• pinch of ground black pepper

• sprig of fresh rosemary (optional)

Method

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside. In a small bowl stir together the cranberries, balsamic vinegar, sugar, salt and pepper and let sit for 20 minutes. Spread cranberries in an even layer on the prepared baking sheet and place in the heated oven. Roast for 20 minutes stirring every so often to combine flavors. When most of the cranberries have popped remove the pan from the oven and let the cranberries sit at least 5 minutes. Once cooled, give the cranberries a final stir. Adjust sweetness if needed. You can add a sprig or two of fresh rosemary during the roasting for an herbal woody flavor. Remove rosemary before serving.

Apple Pomegranate Salad with Apple Balsamic Dressing 

Ingredients for the salad

• 2 cups of spring salad mix

• 1 cup baby arugula

• 1 small apple, thinly sliced (Honeycrisp or Fuji)

• 1 avocado, diced

• 1/3 cup soft mozzarella or feta cheese

• 1/4 cup pumpkin seeds

• 1/3 cup pomegranate seeds

Ingredients for the dressing

• 1/4 cup Trentino Organic Apple Balsamic Vinegar

• 1/2 cup Capezzana Extra Virgin Olive Oil

• 2 tsp Dijon mustard

• 1 tbsp honey or sweetener of choice

• 2 tbsp lemon juice

• 1/2 tsp finely minced garlic

• 1/2 tsp Italian seasoning

• Salt & pepper to taste

Method

Add all the balsamic dressing ingredients to a small mason jar and give it a good shake until everything is well combined and emulsified. Assemble the salad by tossing together the spring mix and baby arugula. Layer on the thinly sliced apples, diced avocado, crumbled feta (or mozzarella), pumpkin seeds and pomegranate seeds. Drizzle the balsamic dressing over the top just before serving and gently toss,