This shrub’s garnet hue and seasonal aromatics make it a gorgeous hostess gift or party cocktail. To serve, mix one part shrub into four parts prosecco, or use the same amounts mixed into ginger ale or sparkling cider for a mocktail. For a festive nightcap, mix the shrub with two ounces bourbon as you sit by the fire.
Cranberry Shrub
2 cups
1 lb. fresh or frozen cranberries
1 cup apple cider vinegar
¾ cup sugar
¾ cup water, divided
¼ cup orange peel (avoid the white pith)
3 whole cloves
4 whole peppercorns
• In a large saucepan, combine the cranberries, vinegar, sugar, ½ cup water, orange zest, cloves and peppercorns and bring to a boil over medium-high heat. Cook 7 to 10 minutes, until the cranberries begin to burst, stirring occasionally. Remove from heat, cover and let cool to room temperature.
• Pour the mixture into a large mason jar or other airtight container, cover and refrigerate 2 hours.
• Strain the mixture into a bowl through a fine mesh-sieve. If the mixture is too thick, pour the remaining ¼ cup water over the solids in the sieve. Press the solids with a wooden spoon or rubber spatula to remove any more liquid. Shrub will keep, refrigerated, up to 2 months.
Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This.
This article appears in November 2017.