Substitutions / balsamic vinegar
What to use instead of balsamic vinegar
Use red wine vinegar in equal amounts. Much sharper and less sweet, so add a small pinch of sugar to approximate balsamic's depth.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Red wine vinegar | 1:1 | Much sharper and less sweet, so add a small pinch of sugar to approximate balsamic's depth. |
| Apple cider vinegar | 1:1 | Fruity but thinner and more acidic — a little honey helps balance it. |
| Pomegranate molasses | 1:1 | Thick, tangy-sweet, and closer to aged balsamic's richness, but less acidic overall. |
How much is a cup of balsamic vinegar?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh balsamic vinegar in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.