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.
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.
Nutrition
Serving: 2TCalories: 40kcal
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