CRANBERRY SHRUB
This cranberry drinking vinegar is a great way to spruce up your holiday drinks and cocktails. Add a bit of sparkling water, ginger beer, or tonic water for a non-alcoholic sipper. Or, add a splash of gin or vodka with a few ounces of your favorite sparkling water for a tangy cocktail. It's even delicious as a substitute for plain vinegar in your vinaigrette recipe.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 45m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 41.4 calories, Carbohydrate 10.7 g, Fiber 0.2 g, Sodium 0.5 mg, Sugar 10.2 g
CRANBERRY SHRUB
Make and share this Cranberry Shrub recipe from Food.com.
Provided by Nana Lee
Categories Beverages
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Just before serving mix the cranberry juice and sherbert.
- Mix should be frothy.
- Pour into classes, 3/4 full.
- Top with soda.
Nutrition Facts : Calories 91, Fat 0.2, Sodium 36.5, Carbohydrate 22.8, Sugar 20
CRANBERRY APPLE SHRUB
Provided by Alton Brown
Categories beverage
Time P7DT20m
Yield 28 to 30 ounces
Number Of Ingredients 9
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 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.
BOURBON-CRANBERRY SHRUB
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Yield Makes 1
Number Of Ingredients 5
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.
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CRANBERRY SHRUB RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (5)Total Time 10 minsServings 3.5
- Bring all ingredients to a simmer with 2 cups water in a small saucepan over medium heat, stirring often. Reduce heat to low and cook 5 minutes until most cranberries have burst.
- 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.
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5/5 (4)Estimated Reading Time 1 minServings 3.5Total Time 10 mins
- Bring all ingredients to a simmer with 2 cups water in a small saucepan over medium heat, stirring often. Reduce heat to low and cook 5 minutes until most cranberries have burst.
- 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.
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Estimated Reading Time 50 secs
- Add the water, cranberries, sugar and allspice to a saucepan, and bring to a strong simmer. Reduce the heat to low and cook until the cranberries are soft and start to break, about 10 minutes.
- Using a mesh strainer, lined with a cheesecloth, strain the syrup into a bowl. To extract the residual juice in the cranberries, gently crush the fruit that collects in the strainer, pressing the juice through the cheesecloth.
- Add the vinegar to the cranberry syrup and mix with a spoon. Transfer the shrub to a jar or bottle, and refrigerate before using.
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