Cranberry-Apple Shrubby Rory
This tart-sweet shrub is quick to make, but needs to “steep” for 48 hours, so make sure to plan ahead!
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Beverages & Cocktails
3 Medium Apples, Quartered (No Need to Peel or Core)
1 C. Fresh Cranberries
1 C. Cranberry-Pear White Balsamic Vinegar
1/2 C. Light Brown Sugar
Club Soda or Selzer
For the Cocktail:
Using a box grater, coarsely grate the quartered apples into a 1-quart bowl. Combine the fresh cranberries, balsamic vinegar, and brown sugar in a blender or food processor, and pulse/blend into a chunky purée. Transfer cranberry mixture to the container with the apples, cover, and allow the fruity goo to “mature” on your kitchen counter, undisturbed, for two days.
Place a fine-mesh strainer over a 1-quart bowl or big measuring cup and pour cranberry-apple mixture into the strainer. Use a rubber spatula or the back of a wooden spoon to squeeze the shrub liquid from the fruity pulp into the bowl below. After you’ve squeezed out all the liquid you can, discard the leftover fruit.
Transfer shrub into a small, pretty bottle. Cover tightly and store in refrigerator. Shrub will keep for several months.
Use in a Cocktail:
Put 2 – 3 ice cubes in an Old Fashioned glass, add some Cranberry-Apple Shrub and a shot of vodka (optional).
Top off with club soda or selzer.