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Savoury Vinegars - Cinnamon Spice
500 ml bottle
Cinnamon Spice

Cinnamon is obtained from the inner bark of the cinnamum tree and is native to India, Sri Lanka, Bangladesh and Myanmar. It was imported to Egypt as early as 2000 BC. Cloves are native to Indonesia and used in the cuisine of many parts of the world. Star Anise is native to northwest Vietnam and southeast China and is used for flavouring in Galliano, Sambuca, Pastis and Absinthe.

Recipe 1
Cinnamon Fruit Salsa

2 kiwis peeled and diced
2 apples, peeled and diced
8 oz raspberries
1 lb strawberries sliced
1 lge orange, peeled and diced
2 tbs Savoury Cinnamon Spice 
2 tbs wine, rum or liquor 
1 tbs brown sugar

Mix all ingredients and refrigerate for at least 1 hour.

Recipe 2
The Vinegar Guy says:

Serve over a bread pudding or a rice pudding.

Remember to add vinegar back to your bottle after ever use.  Use vinegar with the lowest acidity you can find.  Store on counter - does not need refrigeration.

Veggie Dip

8 oz cream cheese softened
1/3 cup pumpkin puree
1/2 tsp salt
1/4 tsp pepper
3 tbsp Cinnamon Spice Vinegar
1 tbsp Hot Pepper Vinegar

Blend all ingredients and refrigerate.