Categories: Beverages
Ingredients
- 1 large orange
- 1/2 to 3/4 cup granulated sugar
- 2 cups fresh cranberries
- 1 cup apple cider vinegar
- 1 cinnamon stick
- 1 whole nutmeg, cracked
- 1/2 Tsp. whole allspice berries, cracked OR
- 1/8 tsp. ground allspice
- 1/2 Tbsp. roughly chopped ginger
Directions
- Using a sharp knife or vegetable peeler, remove the zest (colored part only) from the orange, making strips as large as possible. Place zest in a bowl with the sugar and using a muddler (or the rounded bottom of a ladle)
-
muddle (crush) the orange zest into the sugar. Cover bowl with plastic wrap and set aside for 1 to 2 hours. Remove and discard orange zest, reserving the oil infused sugar; set aside.
- In a blender or food processor, combine the cranberries and vinegar and process until pureed. slowly pour the vinegar mixture into the bowl with the orange juice (it will bubble when the orange juice reacts with the vinegar), then ass the sugar, cinnamon stick, nutmeg, allspice and ginger. Stir to combine. Cover and let steep on the counter at room temperature for 1 to 2 days. Strain and discard solids.
- Transfer shrub to a jar or bottle and refrigerate until ready to use. Will keep for 6 months to 1 year in the refrigerator.
- Cranberry Ginger Ale
-
5 to 6 oz. ginger ale
-
1/4 oz. Cranberry Sauce Shrub, or more to taste
- Fill glass with ice. Add ginger ale, then drizzle in Cranberry Sauce Shrub.
-
makes 1 drink
-
Garland
-
2 oz. gin
-
1 oz. Cranberry Sauce Shrub
-
1/2 oz. sloe gin OR plum or apricot brandy
- Fill a cocktail shaker with ice. Add gin, Cranberry Sauce Shrub and sloe gin. Shake vigorously until mixture is very cold and somewhat diluted.
- Strain into a cocktail glass or lowball glass with a single, large ice cube.