Apple Cider & Seabuckthorn Vinegar: How to Use It + 4 Easy Recipes

Apple cider vinegar is a familiar kitchen staple, known for its sharp acidity and usefulness in everything from salad dressings to marinades. Add the vivid orange colour and lively fruit flavour of seabuckthorn, however, and that familiar ingredient takes on a distinctly prairie character.

nvigorate Organic Apple Cider and Seabuckthorn Vinegar with “Mother” combines raw apple cider vinegar with raw Canadian seabuckthorn purée and a few whole seabuckthorn berries. The result is tart and fruity, with the bright citrus and tropical notes that make seabuckthorn so distinctive.

It can be used much like regular apple cider vinegar, but it brings more colour, more fruit character and a flavour that is entirely its own.

WHAT IS APPLE CIDER AND SEABUCKTHORN VINEGAR?

Apple cider vinegar is made from apples through fermentation. Our version is made with three organic ingredients: raw apple cider vinegar, raw Canadian seabuckthorn purée and whole seabuckthorn berries.

It is unfiltered, unpasteurized and contains the natural “mother.” With 5% acetic acid, it has the familiar acidity of an everyday vinegar along with the added fruit character of seabuckthorn. The product is certified organic by Ecocert Canada.

Seabuckthorn—also commonly written as sea buckthorn—is a hardy shrub that produces clusters of brilliant orange berries. Although its flavour can recall citrus, passion fruit or pineapple, it grows remarkably well on the Canadian Prairies.

Our family planted its first seabuckthorn orchard in Saskatchewan in 1998. What began as a farm diversification project grew into Northern Vigor Berries and the nvigorate line of Canadian seabuckthorn products.

WHAT DOES SEABUCKTHORN ADD?

The word “benefit” can easily become associated with sweeping health promises. We prefer to begin with what the seabuckthorn clearly brings to the bottle and to your cooking:

• A brighter, fruitier flavour: Seabuckthorn adds tart citrus and tropical notes to the sharpness of apple cider vinegar.
• Natural orange colour: The purée gives dressings, sauces and drinks a warm golden-orange hue.
• Whole-fruit character: Seabuckthorn purée and a few whole berries make this more than a simply flavoured vinegar.
• A contribution of vitamin C: The bottle’s Nutrition Facts table lists 8% Daily Value of vitamin C per tablespoon (15 mL).
• A simple Nutrition Facts profile: The table lists 10 calories, 0 g of sugar and 0 mg of sodium per tablespoon (15 mL).
• Natural fermentation character: Because the vinegar is raw, unfiltered and unpasteurized, it retains the natural “mother”—the culture formed during vinegar fermentation.
• More culinary possibilities: It works anywhere apple cider vinegar is used, while its fruit character opens the door to creative sweet and savoury combinations.
• A connection to a Canadian crop: The seabuckthorn comes from a fruit our family has cultivated on the Saskatchewan Prairies since 1998.

This vinegar is best thought of as a flavourful food rather than a treatment or a cure. It makes an interesting addition to a varied diet, but it should not be used in place of medical care.

RAW VINEGAR NATURALLY HAS CHARACTER

Because nvigorate Apple Cider and Seabuckthorn Vinegar is raw, unfiltered and unpasteurized, it retains its natural “mother”—the culture formed during vinegar fermentation. The mother contributes to the vinegar’s characteristic cloudiness and is part of its naturally fermented character.

Seabuckthorn pulp and sediment may also settle in the bottle. These are expected characteristics of this raw fruit vinegar.

Shake the closed bottle well before using to redistribute the seabuckthorn purée. Keep it out of direct sunlight and refrigerate after opening for a longer shelf life.

CAN IT REPLACE REGULAR APPLE CIDER VINEGAR?

In most dressings, marinades, sauces, slaws and other everyday recipes, you can substitute apple cider and seabuckthorn vinegar for regular apple cider vinegar in the same amount.

The finished dish may be a little fruitier and may take on a light orange colour. Because flavours vary from recipe to recipe, taste before adding more sweetener or seasoning.

SEVEN EASY WAYS TO USE SEABUCKTHORN VINEGAR

1. Whisk it into a vinaigrette

Its acidity and fruit flavour are a natural match for leafy greens, grain salads and roasted vegetables. It pairs especially well with apple, pear, carrot, beet, cabbage and squash.

2. Brighten a slaw

Use it in place of ordinary apple cider vinegar in cabbage, carrot, broccoli or apple slaw. The seabuckthorn complements crisp vegetables and fruit without making the dressing heavy.

3. Add it to a marinade

Combine it with oil, herbs and seasonings for vegetables, tofu, chicken or pork. The tart fruit character works particularly well with mustard, garlic, ginger, maple syrup and honey.

4. Finish a sauce or glaze

A small splash stirred into a pan sauce, barbecue sauce or glaze near the end of cooking can balance sweetness and richness.  Begin with a teaspoon, taste and add more if needed.

5. Liven up grain and bean salads

Whisk it with oil and seasonings for lentils, chickpeas, quinoa, barley or wild rice. These hearty ingredients can carry the vinegar’s lively flavour especially well.

6. Make a fruit salsa or chutney

Add a little to chopped apple, pear, peach or mango with onion and herbs. Its acidity helps bring the sweet and savoury ingredients together.

7. Mix a sparkling refresher

For an occasional tart drink, stir a small amount into still or sparkling water with a little honey or maple syrup. Vinegar is highly acidic, so it should always be well diluted rather than taken straight.

FOUR EASY RECIPES

1. Seabuckthorn Honey Vinaigrette

Makes: about 1/2 cup (125 mL)

Ingredients

• 2 tablespoons nvigorate Apple Cider & Seabuckthorn Vinegar
• 1 teaspoon Dijon mustard
• 1 to 2 teaspoons honey or maple syrup
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 6 tablespoons olive oil or a mild-flavoured oil

Method

1. Whisk the vinegar, mustard, honey or maple syrup, salt and pepper in a small bowl.
2. Slowly whisk in the oil until the dressing is blended.
3. Taste and adjust the sweetness or seasoning.

Try it with mixed greens, roasted beets, grated carrot, sliced apple, goat cheese, toasted seeds or roasted squash.

2. Crunchy Cabbage and Apple Slaw

Serves: 4 to 6

Ingredients

• 4 cups thinly sliced green or red cabbage
• 1 carrot, grated
• 1 crisp apple, cut into thin matchsticks
• 2 tablespoons nvigorate Apple Cider & Seabuckthorn Vinegar
• 2 tablespoons mild-flavoured oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 2 tablespoons sunflower seeds or chopped pumpkin seeds (optional)

Method

1. Place the cabbage, carrot and apple in a large bowl.
2. Whisk the vinegar, oil, honey or maple syrup, mustard, salt and pepper in a small bowl.
3. Pour the dressing over the slaw and toss well.
4. Let it rest for 10 to 15 minutes, then toss again. Sprinkle with seeds before serving, if desired.

3. Maple-Mustard Seabuckthorn Marinade

Makes: enough for approximately 450 g (1 lb) of vegetables, tofu, chicken or pork

Ingredients

• 2 tablespoons nvigorate Apple Cider & Seabuckthorn Vinegar
• 2 tablespoons olive oil or a mild-flavoured oil
• 1 tablespoon maple syrup or honey
• 1 tablespoon Dijon mustard
• 1 small clove garlic, finely minced
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 1 teaspoon chopped fresh rosemary or thyme (optional)

Method

1. Whisk all the ingredients together.
2. Pour over the food in a covered container and turn to coat.
3. Marinate vegetables or tofu for about 30 minutes. For meat or poultry, marinate in the refrigerator and follow safe food-handling practices.
4. Discard any marinade that has been in contact with raw meat or poultry.

4. Sparkling Seabuckthorn Refresher

Makes: 1 drink

Ingredients

• 1 teaspoon nvigorate Apple Cider & Seabuckthorn Vinegar
• 1 to 2 teaspoons honey or maple syrup
• 1 cup (250 mL) cold still or sparkling water
• Ice
• A slice of apple or orange (optional)

Method

1. Stir the vinegar and honey or maple syrup together in a glass.
2. Add the water and stir well.
3. Add ice and garnish with apple or orange, if desired.
4. Taste before adding any more vinegar; the drink should be pleasantly tart and well diluted.

A BOTTLE THAT EARNS ITS PLACE IN THE KITCHEN

The most useful ingredients are often the ones that can do several jobs. Apple cider and seabuckthorn vinegar can dress a salad, brighten a slaw, add life to a marinade, balance a sauce or bring a tangy fruit note to a sparkling drink.

The apple cider vinegar makes it familiar. The seabuckthorn purée and whole berries make it memorable.

From our Saskatchewan family farm to your kitchen, it is one more way to discover the bold flavour and brilliant orange character of Canadian-grown seabuckthorn.