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Course: Drinks
Keyword: Cocktails, Cranberry Apple Shrub, Holidays, Low-ABV cocktails, Prosecco, vinegar

Cranberry Apple Shrub

Cranberry Apple Shrub in cocktail glass
ACTIVE TIME: 20 minutes
TOTAL TIME: 7 days 20 minutes
Yield: 1 quart
This cranberry-apple shrub has much in common with the“drinking vinegars” once popular for their cooling effects in the days before ice was as common as...well, ice.
Today, the sober-curious may enjoy shrubs served with soda water while the rest of us turbocharge with sparkling wine.
This recipe first appeared in Season 1 of Good Eats: The Return.
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  • 1 medium Fuji apple, seeded and cubed
  • 1 1/2 cups cranberries 
  • 1 1/2 cups apple cider vinegar 
  • 15 sage leaves 
  • 2 (4- to 5-inch) rosemary sprigs, needles only 
  • 3/4 cup turbinado sugar 
  • 1  lemon, rind only, scraped clean of pith 
  • 1 orange, rind only, scraped clean of pith 
  • Prosecco, other sparkling wine or seltzer, for serving
Cranberry Apple Shrub in cocktail glass
ACTIVE TIME: 20 minutes
TOTAL TIME: 7 days 20 minutes
Yield: 1 quart

Procedure

  • 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.