Cranberry Shrub Syrup
By Nicole KonstantinakosPublished on November 18, 2020
Yield
Makes about 8 ounces
Ingredients
2 cups fresh or frozen cranberries 1 cup sugar 6 ounces water 1 ounce white wine vinegar
Before You Begin
Shrub syrup can be stored in an airtight container for up to 1 month. Shake well before using.
Instructions
- Bring cranberries, sugar, and water to boil in large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until cranberries are beginning to break down, about 5 minutes.
- Remove saucepan from heat and use potato masher to crush cranberries. Set fine-mesh strainer over medium bowl and line with triple layer of cheesecloth that overhangs edges. Transfer cranberry mixture to prepared strainer and let drain until liquid no longer runs freely and mixture is cool enough to touch, about 30 minutes. Pull edges of cheesecloth together to form pouch, then gently squeeze pouch to extract as much syrup as possible; discard solids. Whisk in vinegar.
Yield
Makes about 8 ouncesIngredients
2 cups fresh or frozen cranberries
1 cup sugar
6 ounces water
1 ounce white wine vinegar
Ingredients
2 cups fresh or frozen cranberries
1 cup sugar
6 ounces water
1 ounce white wine vinegar
Ingredients
2 cups fresh or frozen cranberries
1 cup sugar
6 ounces water
1 ounce white wine vinegar
Why This Recipe Works
We wanted to develop a simple recipe that was bursting with clean, bright, tangy fruit flavor. This shrub syrup can be enjoyed mixed with seltzer for a simple shrub soda (as in the New Englander) or it can contribute to the nuances of more complex cocktails.
Before You Begin
Shrub syrup can be stored in an airtight container for up to 1 month. Shake well before using.
Instructions
- Bring cranberries, sugar, and water to boil in large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until cranberries are beginning to break down, about 5 minutes.
- Remove saucepan from heat and use potato masher to crush cranberries. Set fine-mesh strainer over medium bowl and line with triple layer of cheesecloth that overhangs edges. Transfer cranberry mixture to prepared strainer and let drain until liquid no longer runs freely and mixture is cool enough to touch, about 30 minutes. Pull edges of cheesecloth together to form pouch, then gently squeeze pouch to extract as much syrup as possible; discard solids. Whisk in vinegar.
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