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cabane à sucre

In the caravan, let's go to the cabin oh! he Ho!

In a caravan,
let's go to the cabin,
Oh! He Ho!


In Quebec, with spring comes the time of sugaring and family gatherings around a good meal featuring exquisite maple syrup!

Some choose to consume this local product simply for its sweet taste or even for its “health” properties. Despite this, maple syrup remains a food from the sugar family like white sugar, brown sugar or honey which are associated with long-term weight gain and cardiovascular disease.

It therefore remains important to have a moderate consumption of sugars, even of good old maple syrup!

To satisfy your maple syrup cravings while limiting the addition of sugars or to enjoy this delicious taste when your maple syrup reserves are exhausted, we suggest a balsamic vinegar naturally flavored with maple and bourbon and without coloring or thickening agent like all our dark balsamics.

Among the many possible uses, I suggest you to

  1. Replace half of the maple syrup with maple-bourbon balsamic to caramelize fruits (pears or pineapple) or nuts (almonds or pecans)
  2. Make a marinade for pork fillet, chicken skewer or salmon steak;
  3. Pour it as a coulis into a natural Greek yogurt (with strawberries and walnuts) or even over vanilla ice cream (a delight!) for those with a sweet tooth;
  4. Add it in a drizzle over a starter of tomatoes and bocconcini or fresh mozzarella;
  5. Use it with extra virgin olive oil and a dash of lemon juice to make a tasty salad dressing.

Happy sugaring time!

Featured photo on Pixabay


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