Cherry Bomb – One Serving

1 tbsp – Red Truck Orchards Cherry Vinegar

1 tbsp – Cane Sugar

1 tbsp – Tart Cherry Juice Concentrate

6 oz – Montmorency Cherry Juice

In a pot combine the Red Truck Vinegar and cane sugar, bringing to a boil over medium heat. Remove from the heat allowing to cool. In a large mixing pot combine the vinegar/sugar syrup, cherry concentrate, and cherry juice.

Mint Cherry Refresher – One Serving

2 tsp – Honey

Couple Fresh Mint Leaves

1 tbsp – Red Truck Orchards Cherry Vinegar

1/2 tsp – Cucumber Flavor Concentrate

6 oz – Coconut Water

In a pot combine the honey and mint leaves, bringing to a boil over medium heat. Remove from the heat, allowing to cool. In a pot combine the agave mint syrup, Red Truck Orchards Cherry Vinegar, cucumber flavor, and coconut water. Strain as necessary.

Sweet Cherry Red Truck Orchards Cherry Vinegar Carmel Gastrique – 8 Dessert Toppings

1 cup Turbinado Sugar

1/2 cup – Water

1 cup – Heavy Cream

1/4 cup – Red Truck Orchards Cherry Vinegar

1 cup – Sweet  Cherries, pitted

1 cup – Tart Cherries, pitted

In a heavy saucepan combine the sugar and the water over high heat. Cook until the mixture converts to a golden caramel around 320 degrees. Remove from the heat, carefully and slowly add the heavy cream while whisking until combined. Return to the heat cooking until reduced to a golden sauce like consistency. Remove from the heat and transfer to a large metal bowl. Add the vinegar slowly ONLY to loosen the mixture back to sauce consistency.
Meanwhile, in a very hot skillet over high heat add the cherries allowing to blister from the direct heat. Continue cooking to allow the juices to be caramelized back onto the fruit, about 3 minutes. Add the sauce above to coat for a minute. Remove from the heat and reserve.
Serve room temperature over your favorite ice cream with your favorite garnishes.

Red Truck Cherry Vinegar Warm Marbled Potato Salad – 4 oz Portions

1 lb – Marble Potatos, various colors

1 tbsp – Dijon Mustard

1/4 cup – Red Truck Orchards Cherry Vinegar

1 tbsp – Cane Sugar

1 tsp – Kosher Salt

1/4 cup – Garlic Oil

1 tsp – Black Pepper

Garnish

2 tbsp – Garlic Confit, roughly chopped

1/4 cup – Parsley, chopped

Preheat over to 375 degrees F. In a bowl combine the potatoes and half garlic oil, tossing to cover. Season generously with Kosher salt and black pepper. Lay out a very larger sheet of aluminum foil, place the potatoes on one half of the foil. Fold the foil over and seal the edges tightly. Place on sheet pan Into the oven, cooking until tender about 45 minutes. Meanwhile, in a medium bowl whisk together the mustard, vinegar, sugar, remaining garlic oil, black pepper Adjust seasonings with salt and pepper to taste. Warm slightly to combine with potatoes.
Combine the chopped garlic confit and parsley. Reserve.
Remove the potatoes from the oven and transfer to a large bowl. Pour the warm vinaigrette
over the potatoes and toss. Add the garlic-parsley garnish and toss to coat.
Keep warm for service.

 Cherry Vinegar Coleslaw

1 tbsp – Sugar

2 tbsp – Red Truck Orchards Cherry Vinegar

2 tbsp – Extra Virgin Olive Oil

1 tsp – Garlic Salt

1/4 tsp – Fresh Ground Pepper

2 cups – Green Cabbage, shredded

2 cups – Purple Cabbage, shredded

2 Carrots, shredded

Add sugar, cherry vinegar, olive oil, garlic salt, sugar and ground pepper to  mixing bowl and whisk rapidly to emulsify. Add 2 cups shredded cabbage and shredded carrots to bowl and mix well. 

Refrigerate for at least 10 minutes prior to serving to allow flavors to combine.