Cranberry Shrub Recipes

CRANBERRY APPLE SHRUB

Steps:

• Puree the apple, cranberries, vinegar, sage and rosemary needles in a blender on high until smooth, 30 seconds to 1 minute.
• Place the sugar and lemon and orange rinds in a quart-sized glass jar and pour the puree over top.
• Tightly seal the lid and vigorously shake. Let sit in a cool, dark place for a week, turning the jar over once a day.
• Strain the shrub through a cheesecloth-lined sieve set over a large bowl, pressing on the solids to release as much liquid as possible. Discard the leftover pulp and store in a clean, quart-sized glass jar.
• To serve, combine 1 ounce of the shrub with 3 ounces prosecco or other sparkling wine. For a no-alcohol treat, swap the prosecco with seltzer water.

CRANBERRY SHRUB

Steps:

• Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
• Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.

CRANBERRY SHRUB

Steps:

• 1. Bring all ingredients to a simmer with 2 cups of water in a small soucepan over medium heat, stirring often. Reduce heat to low and cook 5 minutes until most cranberries have burst.
• 2. Strain mixture, pressing liquid out of pulp using the back of a spoon. Discard pulp. Chill at least 1 hour. Store for up to 3 months.
• 3. Ways to use Shrub: 1. Pour over ice and top with club soda. 2.Mix with sparkling wine. 3.Muddle with an orange slice and ice. Add bourbon and top with club soda. 4. Fill a tall glass with ice, layer in a splash of shrub, then add equal parts orange juice and tequila. 5. Shake with ice and equal parts shrub, gin, and sweet vermouth. Strain into a glass.
• 4. I think it would also be good to use in a dressing with some olive oil or vegetable oil for a spinach salad. Or use also in a hot dressing for a wilted spinach salad.

BOURBON-CRANBERRY SHRUB

Steps:

• Combine cranberries, sugar, and vinegar in a pot. Bring to a boil, stirring until sugar is dissolved. Remove from heat; let cool completely. Refrigerate up to 3 weeks.
• For each cocktail, fill a rocks glass with ice. Stir in bourbon, seltzer, and 2 tablespoons shrub liquid. Add 1 tablespoon shrub cranberries; serve immediately.

CRANBERRY SHRUB COCKTAIL

Steps:

• Make Shrub: in a 4-quart saucepan, combine cranberrries, sugar, vinegar and lime zest with 4 cups of water. Bring to a boil on Medium-High heat. Reduce heat to Low, cover; simmer about 20 mins. until cranberries are completely broken down. Let cool 30-60 mins. Place cranberry mixture in blender, puree until smooth. Strain mixture over a large bowl, pressing firmly o solids to extract as much liquied as possible. Skim off foam. Chill until ready to use. (Makes enough for about 18 drinks). For each drink: Combine 1.5 to 2 oz. (3-4 Tbsp) of chilled shrub with 1.5 oz. vodka, ice cubes and shake. Pour in glass; top with sparkling wine. Do not stir. Garnish with lime twist. NOTE: Shrub can be made and stored in frig up to 2 months.

CRANBERRY APPLE SHRUB

Steps:

• Puree the apple, cranberries, vinegar, sage and rosemary needles in a blender on high until smooth, 30 seconds to 1 minute.
• Place the sugar and lemon and orange rinds in a quart-sized glass jar and pour the puree over top.
• Tightly seal the lid and vigorously shake. Let sit in a cool, dark place for a week, turning the jar over once a day.
• Strain the shrub through a cheesecloth-lined sieve set over a large bowl, pressing on the solids to release as much liquid as possible. Discard the leftover pulp and store in a clean, quart-sized glass jar.
• To serve, combine 1 ounce of the shrub with 3 ounces prosecco or other sparkling wine. For a no-alcohol treat, swap the prosecco with seltzer water.