Chefs use sea salt to add flavour, texture and colour to a dish. Take sea salt to the next level by adding dried sour cherries, cider vinegar, thyme and smoky bacon.


  • ½ cup cider vinegar

  • ¼ cup coarse McCormick Sea Salt, ground

  • 2 tbs finely chopped dried cherries

  • 2 tbs finely chopped crisply cooked bacon

  • ½ tsp coarse McCormick Black Pepper, ground

  • ½ tsp McCormick Thyme Leaves


  • 1.

    Cook vinegar in small nonstick fry pan on medium heat for 15 to 20 minutes or until reduced to 1 tablespoon. Add sea salt; cook and stir 5 minutes or until sea salt is dried.

  • 2.

    Mix sea salt and remaining ingredients in small bowl until well blended. Store in tightly covered jar in refrigerator. Break up any clumps before using.

  • Notes:

  • 1.

    Makes approximately 7 tablespoons.

  • 2.

    Usage suggestion: Sprinkle as a finishing flavour over roast pork or chicken, salads, quinoa and rice.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 100kj
  • Fat Total 3g
  • Saturated Fat 1g
  • Protein 3g
  • Carbohydrate 10g
  • Sugar 7g
  • Sodium 321mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is from the Flavour Forecast 2015. Visit to explore all eight Flavour Forecast 2015 trends.

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