8 Ways to Use Tangerine Balsamic Vinegar

Tangerine Balsamic Vinegar combines the flavor of tart tangerine with rich, sweet balsamic. Tangerine balsamic vinegar pairs well with Blood Orange Olive Oil, Rosemary Olive Oil, Lemon Olive Oil, Sesame Oil and Garlic Olive Oil, Chipotle Olive Oil, Basil Olive Oil and Baklouti Green Chili Olive Oil. The following recipes are just a few examples of the countless delicious ways to use tangerine balsamic vinegar.

 

Winter Citrus Vinaigrette

2 tablespoons Tangerine Balsamic Vinegar

4 tablespoons Blood Orange Olive Oil

salt and pepper to taste

Try this dressing on a beet salad! 

 

Rosemary Tangerine Vinaigrette

(Dip, Dressing, or Sauce)

4 tablespoons Rosemary Olive Oil

2 tablespoons Tangerine Balsamic Vinegar

1 tablespoon fresh rosemary or 1 tsp dried rosemary (optional)

1 tablespoon honey (optional)

salt and pepper to taste

 

 

Brownies with Dark Chocolate Tangerine Balsamic Ganache

brownies with tangerine ganache

Chocolate Tangerine Balsamic Fudge

tangerine balsamic fudge

Salmon with Tangerine Balsamic Glaze

salmon with tangerine balsamic glaze

Tangerine Winter Salad with Marcona Almonds

tangerine winter salad with marcona almonds

 

 

Sesame-Tangerine Pork Tenderloin

2 lbs port tenderloin

1 clove garlic, mince

2 tablespoons fresh ginger, grated

1/4 cup water

1/4 cup soy sauce

1/4 cup Tangerine Balsamic Vinegar

1/4 cup Blood Orange Olive Oil

1 tablespoon Sesame Olive Oil

Combine ingredients and marinate pork in the refrigerator for 1-2 hours. Remove pork from fridge 30 minutes before cooking to allow it to come to room temperature. Remove from marinade, saving excess marinade for later. Grill for 15 minutes, brushing with reserved marinade and cook for an additional 15-20 minutes. Allow to rest 5 minutes before serving. 

 

Honey Tangerine Balsamic Chicken

2 medium chicken breasts

1/4 cup + 2 tablespoons Tangerine Balsamic Vinegar

1 clove garlic (minced)

2 tablespoons extra virgin olive oil (divided)

salt & pepper

1 tablespoon butter

3 tablespoons honey

Slice the chicken breasts into six strips each. Place the strips in a quart sized zip top bag (for an alternative to disposable plastic bags, check out these reusable bags by Stasher) along with 1/4 cup of balsamic vinegar, garlic, 1 tablespoon olive oil, salt and pepper. Mix the ingredients in the bag and let marinate in the fridge for at least 30 minutes.

When ready to cook, heat remaining 1 tablespoon olive oil in a 12" skillet over medium heat. When the oil shimmers, cook the strips 2-3 minutes per side and set aside. Turn heat down to medium-low, add the butter and remaining 2 tablespoons tangerine balsamic vinegar to the skillet and stir, scraping up any bits from the pan as you go. Add honey and simmer until thickened, about 5 minutes. Season to taste with salt and pepper. Toss chicken strips in sauce and serve.