Recipe
Rosey Cranberry Shrub
In this method, the flavors are extracted from the fruit and spices by soaking them in vinegar rather than sugar and adding sugar before bottling.
Overview
Cranberries are hard little self-contained buggers. You will have to chop them to get them to release their flavor for this recipe, and then give them a good 3-4 days to bathe in the vinegar.
Ingredients
1 lb. cranberries, washed, sorted, and chopped
3-4 cups apple cider vinegar or white wine vinegar or a combination.
a few sprigs of rosemary, washed
1 cup sugar
Instructions
Process:
Fruit + herb + vinegar + time + sugar
Step 1
Wash and sort the cranberries, chop them with a knife or by pulsing in a food processor, and put them into a large, clean jar.
Step 2
Add the vinegar(s), the rosemary, and a little water to completely cover the berries. Fill the jar to the top, leaving little to no head space unless you have a way to weight the berries to keep them submerged.
Step 3
Cover, and set aside for 3-4 days, stopping by to admire your shrub and shake the jar when you think about it.
Step 4
After 3-4 days, strain the mixture through a large sieve into a bowl, pressing gently to express as much juice as possible without pushing the fruit through the sieve.
Step 5
Pour into a saucepan and turn the heat to med high. Add the sugar(s) and stir until the sugar is dissolved. Turn off the heat.
Step 6
Bottle it by pouring it over a cocktail sieve placed in a funnel to remove more of the sediment. Cover and refrigerate. You can use it now, but it is recommended that you wait a few days for the flavors to marry and get happy.
Rosey Cranberry Shrub
Ingredients
- 1 lb. cranberries, washed, sorted, & chopped
- 3-4 cups apple cider vinegar or white wine vinegar or a combination.
- 3-4 sprigs rosemary
- 1 cup sugar
Instructions
- Fruit + herb + vinegar + time + sugar
- Wash and sort the cranberries, chop them with a knife or by pulsing in a food processor, and put them into a large, clean jar.
- Add the vinegar(s), the rosemary, and a little water to completely cover the berries. Fill the jar to the top, leaving little to no head space unless you have a way to weight the berries to keep them submerged.
- Cover, and set aside for 3-4 days, stopping by to admire your shrub and shake the jar when you think about it.
- After 3-4 days, strain the mixture through a large sieve into a bowl, pressing gently to express as much juice as possible without pushing the fruit through the sieve.
- Pour into a saucepan and turn the heat to med high. Add the sugar(s) and stir until the sugar is dissolved. Turn off the heat.
- Bottle it by pouring it over a cocktail sieve placed in a funnel to remove more of the sediment. Cover and refrigerate. You can use it now, but it is recommended that you wait a few days for the flavors to marry and get happy.