32 oz. apple cider (preferably fresh-pressed from refrigerated case of supermarket) 4 cinnamon sticks 4 tsp Honey Ginger White Balsamic 1 large orange, cut into 1/4” slices 1/2 cups spiced rum (we use Captain Morgan) optional Pour cider into large saucepan. Add cinnamon sticks, orange slices and Honey Ginger Balsamic Vinegar. Cover pan. Over medium heat, bring mixture to a simmer and steep 20-30 minutes. Strain cider, and add spiced rum. Ladle cider into 4 serving mugs. Serve warm.
The best way to enjoy pumpkin has to be in this tasty Thai pumpkin soup that literally comes together in about 15 minutes.
1 lb lean ground beef 1 medium onion, chopped ( about 1 medium) 1 bell pepper, finely chopped (about 1/2 cup) 1 8 ounce can tomato sauce 2 tablespoons water 1-1/2 teaspoons chili powder 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 2 tablespoons Traditional 18-Year Balsamic 6 kaiser rolls or hamburger buns, split and toasted salt and pepper to taste In a large skillet cook beef, onion, and sweet pepper until meat is brown and vegetables are tender, stirring to break up any meat. Drain off fat. Stir tomato sauce, water, chili powder, Worcestershire sauce, garlic powder, Traditional 18-Year Balsamic and hot pepper sauce into beef mixture in skillet. Bring to boi
It doesn’t happen often, but sometimes I have a little leftover red wine that I just don’t know what to do with. Part berry and part red wine, this frozen dessert is a genius way to use up leftover wine (or just a good excuse to open up a bottle). 1 lb fresh or frozen blackberries 2 cups sugar 1 1/4 cups dry red wine 2 tbsp Blackberry Ginger Balsamic Vinegar 1 tsp vanilla extract 1/2 tsp sea salt Whipped cream (optional) Ground cinnamon (optional) In a large saucepan combine the berries, sugar, wine, Blackberry Ginger Balsamic Vinegar, vanilla and salt. Cook and stir over medium-high heat until fruit softens and sugar is dissolved. Remove from heat; let mixture cool to room temperature. Work