Fall Cranberry Rosemary Shrub
A vibrant, tangy, and subtly sweet concentrate made with fresh cranberries, aromatic rosemary, warming ginger, brown sugar, and apple cider vinegar. Perfect for elevating fall beverages, from refreshing mocktails to sophisticated cocktails.
Ingredients
- 2 cups fresh cranberries
- 1 cup brown sugar lightly packed
- 1 cup water
- 2 inches fresh ginger peeled and thinly sliced
- 1 cup apple cider vinegar
- 2 sprigs fresh rosemary
Instructions
- In a medium saucepan, combine the fresh cranberries, brown sugar, water, and sliced ginger. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Reduce heat to low and continue to simmer for 10-15 minutes, or until the cranberries have burst and softened. Use a potato masher or the back of a spoon to gently mash the cranberries, releasing more juice.
- Remove the saucepan from the heat. Carefully strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids.
- Allow the cranberry syrup to cool slightly. Once lukewarm, stir in the apple cider vinegar and add the fresh rosemary sprigs.
- Pour the shrub into a clean, airtight bottle or jar. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. Remove the rosemary sprigs before serving.
- To serve, mix 1 part shrub with 3-4 parts sparkling water, club soda, or your favorite spirit. Garnish with a fresh cranberry or rosemary sprig.
Notes
For best flavor, allow the shrub to chill for at least 24 hours before serving. It can be stored in an airtight container in the refrigerator for up to 2-3 weeks. Serve 1 part shrub with 3-4 parts sparkling water, or use as a mixer for gin, vodka, or rum. A cinnamon stick or a few cloves can be added during simmering for extra warmth.