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Cranberry Apple Shrub

Hardware | Software | Procedure

Active Time: 20 min

Yield: 28 to 30 ounces

Total Time: 7 days 20 min (includes steeping time)



Quart-sized glass jar



  • 1 medium Fuji apple, seeded and cubed
  • 1 1/2 cups cranberries
  • 1 1/2 cups apple cider vinegar
  • 15 sage leaves
  • 2 4-5 inch rosemary sprigs, needles only
  • 3/4 cup turbinado sugar
  • 1 lemon, rind only, scraped clean of pith
  • 1 orange, rind only, scraped of pith
  • Prosecco, other sparkling wine or seltzer, for serving


  1. Puree the apple, cranberries, vinegar, sage and rosemary needles in a blender on high until smooth, 30 seconds to 1 minute.
  2. Place the sugar and lemon and orange rinds in a quart-sized glass jar and pour the puree over top.
  3. Tightly seal the lid and vigorously shake. Let sit in a cool, dark place for a week, turning the jar over once a day.
  4. 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.
  5. 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.


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