Cranberry Shrub Syrup recipe
A sweet and sour cocktail mixer that is a concentrate of fruit, sugar and vinegar. Just like a simple syrup, it can be added to most liquors to add tartness and sweetness to a cocktail.
Ingredients
- 12 oz bag of cranberries
- 1 cup sugar
- 3/4 cup vinegar
- 1 1 cinnamon stick optional
- 1 tsp. allspice berries optional
- fresh sage leaves optional
Instructions
- Rinse and drain the cranberries. Pick out any berries that are mushy or discolored. Put the cranberries, vinegar and sugar in a non-reactive saucepan. You can also add the spices at this point. Cook over medium heat until the sugar has dissolved and the cranberries have “popped” – about 5 minutes. Set aside to cool.
- When the fruit mixture has cooled slightly, pour it all into a clean, quart-sized canning jar. Close the jar and place in a cool, dark place overnight. A dark food pantry works well. Then next day, give it all a good stir and place it into the refrigerator to macerate. It will be ready to use in about a week.
- You can leave the cranberries in the jar with the shrub, but at this point, you probably want to strain the shrub from the fruit by running it through a fine sieve and putting it back into the jar. The finished shrub syrup should keep in the refrigerator for 6 months.
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