Is it the same as cider vinegar?

No. Cider vinegar is made from the apple itself; this one is an alcohol vinegar given an apple aroma. Cider vinegar is rounder, the flavoured one sharper and more scented.

Can it be used for preserves?

It is not advisable. Over several weeks the scent seeps into the vegetables and ends up dominating. For a torshi, stay with a neutral vinegar.

Flavored

Apple-Flavored Alcohol Vinegar

The fruity roundness of apple combined with the liveliness of alcohol vinegar. Perfect for gourmet vinaigrettes and fragrant marinades.

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SIDNA apple-flavoured vinegar starts from a crystal alcohol vinegar to which a fruity note is added. It keeps the crystal's sharpness, but with a scent you notice the moment the bottle is opened. It is a vinegar for pleasure rather than for preserving: use it where you want the dressing to be noticed.

In the kitchen

It shines on raw vegetable salads where the vegetable's own sweetness answers the fruit: grated carrot, white cabbage, beetroot, apple and celery salad.

In a vinaigrette, pair it with a spoonful of honey and a little mustard. That is our apple-and-honey dressing, one of the simplest recipes we make.

On poultry or pork it makes a gentle marinade that caramelises as it cooks. Allow an hour of resting, no more: the scent fades if the marinade sits too long.

A spoonful added at the end of cooking to pan-fried apples or squash lifts their sweetness without breaking it.

Choosing it and keeping it

The scent is the first thing to fade in a flavoured vinegar. So keep the bottle closed, upright, away from light and from any heat source — above the oven is the worst place in a kitchen.

Close it again straight after use: every minute the bottle stays open costs a little aroma, while the acidity itself does not move.

There is no need to refrigerate it. An opened bottle holds its scent for several months if properly stored.

Frequently asked questions

Is it the same as cider vinegar?: No. Cider vinegar is made from the apple itself; this one is an alcohol vinegar given an apple aroma. Cider vinegar is rounder, the flavoured one sharper and more scented.
Can it be used for preserves?: It is not advisable. Over several weeks the scent seeps into the vegetables and ends up dominating. For a torshi, stay with a neutral vinegar.