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Orange and Mace Vinegar Recipes


19 Nov @josordoni Lynne Clark @WomersleyFoods you are linked up on my diet diary too :))

17 Nov @artisanFT Artisan Food Trail Add some spice to your #Christmas with @WomersleyFoods Orange & Mace Vinegar is fantastic! AFTWomersley

5 Nov @josordoni Lynne Clark Hey Rupert @WomersleyFoods sprinkled your Orange and Mace Dressing over my grilled lemon sole yesterday evening. MMMMMMMMM !!

5 Jul@leerushforth lee rushforth @WomersleyFoods i used it through potted duck! Gives it a whole new level! confy duck legs 5~6hrs in oil or stock, pick meat and beat with either duck fat or stock and little butter and season.. then dash of orange and mace, and normally serve in a kilner jar. Should be pate consistency

26 Jun ‏@BotanicalBaker Urvashi Roe Experimental salad of oranges, home grown rocket, orange infused olive oil and some @WomersleyFoods orange and mace. Needs cheese I think?

17 May@Chefscouse John Rogers Liquorice and anise smoked trout. Cured with @WomersleyFoods orange and mace vinegar


17 May@Chefscouse John Rogers Swinton estate trout curing using @WomersleyFoods orange and mace vinegar. Going to smoke tomorow #smokey


15 May@josordoni Lynne Clark @growingdirect @ECJOKeefe @WomersleyFoods Rupe, did you see you got used in my fab salads? http://owl.li/aVtKO end of the Orange now ;(

13 May@TweeterMag Maggie Jones Brace of pheasants in freezer needed using. Poached with fennel, onions, celery, walnuts, new carrot, and @WomersleyFoods orange & mace

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We are seeing stars, GOLD STARS!
Following some very helpful feedback from all of you, we have been spending a lot of time over the past few months adjusting our recipes so that they are all more fruity and less sweet. We have reduced the sugar we add by around a quarter. It was these recipes that we entered into the Great Taste Awards this year with the intention of getting feedback BEFORE going into full production. We hope to have our whole range available in these new recipes before the end of the year so that you can indulge yourself in time for Christmas!
Watch the video made by BBC Radio 2's Nigel Barden on our Home Page.

With remarks from the judges such as those below, it seems we are thinking along the right lines!
Golden Raspberry and Apache Chilli Vinegar wins Great Taste Gold

Golden Raspberry and Apache Chilli Vinegar won Gold***

Top 50 Foods and The Nigel Barden Heritage Award and Golden Fork Award 

"Crystal clear vinegar aroma of both raspberry and chilli. Good sweetness level. A perfect balance of raspberry and chilli allowing the the vinegar flavour to come through as well."
"This vinegar has a wonderful aroma. You can smell the raspberries and chilli. The vinegar is light in colour. This vinegar has a wonderful flavour. The raspberry is on the front of the palate followed by the warmth of the chilli which is gentle but builds nicely. We loved this product..."
Raspberry Vinegar wins Great Taste Gold

Raspberry Vinegar won Gold***

"A beautiful coloured vinegar with a lovely clarity. The raspberry aroma is incredible. The raspberry flavour and sweetness come through beautifully at the front of the palate before the acidity of the vinegar kicks in. The balance of this vinegar between sweetness and acidity is just perfect. The judges were all very excited about this product."

Orange and Mace wins Great Taste Award Gold

Orange and Mace won Gold*

"We like this - good balance of acidity from the vinegar and a freshness from the orange. The mace nips in at the finish in a very pleasant way."
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Following the huge success of Sarah Finn's Cinder Toffee Recipe recently, Sarah visited us at BBC Good Food Show and went away armed with a bottle of our newest flavour, Orange and Mace. And this is the result of her enthusiasm, two new recipes for you. Sarah has lots more really lovely recipes and it is well worth checking her site for more.
If you would like to try using our Orange & Mace yourself, give us a call on 01132 865 855 to place an order and Sue or Wendy will help you.

Roast Stuffed Pork Loin with Orange & Mace

This recipe can be used on any white meatused within a joint of ham, gammon, pork or turkey.
       2 tbsp plain flour
       1 tsp caraway seeds
       1 tsp ground mustard
       3/4 tsp salt
       1/2 tsp sugar
       2 tsp of Womersley Orange & Mace Dressing
       1/4 tsp pepper
       3 lbs boneless pork loin roast
1.      Spread stuffing mixture over surface of the pork (see recipe below).
2.      Starting with the smallest side of the meat (which should be in the shape of a rectangle).
3.      Roll up tightly and secure with kitchen string.
At this point you can wrap in plastic wrap and refrigerate if you are making ahead.
4.      In a small bowl, combine the first six ingredients; rub over roast. In a large pan, heat oil; brown roast on all sides.
5.      Place on a rack in a shallow roasting tray.Sprinkle over Orange & Mace dressing.
6.      Bake, uncovered, at 325 degrees F for 1-1/2 hours or until a meat thermometer reads 160 degrees F.
7.      Let it stand for 10 minutes before slicing.

Walnut, Cranberry and Clementine Stuffing

A really gorgeous stuffing, baked on its own ( as a vegetarian option with cooked rice or quinoa instead of bread) or used within a joint of ham, gammon, pork or turkey.
Ingredients :
       50g butter
       2 parsnips, peeled and diced
       1/4 tsp of grated nutmeg
       1 tbsp of chopped fresh rosemary
       100g cranberries (stoned & chopped) use dried if not available
       Minced peel of one lemon
       Minced peel of one clementine
       3 tbsp chopped fresh parsley
       300g bread, cubed (or try wholemeal, sourdough) always take off crusts and preferably a day old
       1/4 tsp each salt and pepper or to taste
       230g walnut pieces,
       3 eggs
       250 ml apple sauce
       2 tsp of Womersley Orange & Mace Dressing
Method :
1.      Melt butter in a large frying pan over medium-high heat.
2.      Add the parsnips and nutmeg and cook until they are tender and browned, which should take about 8 minutes.
3.      Transfer them to a large bowl and add the rosemary, cranberries, parsley, clementines and bread.
4.      Season to taste with salt and pepper. Add the Orange & Mace Dressing.
5.      Beat the eggs and apple sauce together and toss in with the bread mixture and walnuts.
6.      Bake covered with foil, for 20 minutes then remove the foil and bake for another 20 minutes.
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