Cranberry Tangerine Shrub
Cranberry Tangerine Shrub
Note:-
Heads up, this shrub takes two days to make!
A serrated Y peeler is your best bet for removing the tangerine zest (the orange outside part), without getting any of the white pith (the part that separates the flesh and skin). The white pith is bitter and will impart that taste into your drink. Don’t use a microplane to grate the zest, as you’ll need to remove it from the sugar later on.
Ingredients
1/2 cup sugar
Strips zest of 3 tangerines, preferably organic (see recipe note)
2 cups whole cranberries (thawed if frozen), rinsed
1/2 cup apple cider vinegar
Sparkling water, for serving
1/2 cup sugar
Strips zest of 3 tangerines, preferably organic (see recipe note)
2 cups whole cranberries (thawed if frozen), rinsed
1/2 cup apple cider vinegar
Sparkling water, for serving
Special Equipment
- 1 (1-quart) glass jar
- 1 (1-quart) glass jar
Method
- 1.Muddle the zest and sugar:
In a quart glass jar, toss the sugar and zest together. Lightly muddle the zest into the sugar with either a bar muddler, or the back of a wooden spoon (the zest will soften as it sits in the sugar in the next step). Cover and let rest on the counter for 2 hours.
- Juice the tangerines:
In the meantime, juice the 3 tangerines. You should have about 1/2 cup of juice. Set aside.
- Blend the cranberries and vinegar:
Combine the cranberries and the apple cider vinegar in a blender. Blend to a puree, about 20 - 30 seconds. Set aside.
- Remove the zest from the sugar:
After 2 hours, remove the zest from the sugar and discard (or compost!).
- Mix the infused sugar with the infused vinegar:
Pour the tangerine juice and pureed cranberries into the container with the sugar. Mix to combine. The mixture will be thick.
- Let steep 2 days:
Cover the container with a tea towel, or other lightweight cover, and leave on the counter for 2 days.
- Strain and bottle the shrub:
After 2 days, strain the solids through a fine mesh strainer or cheesecloth set over a medium bowl. Allow at least 10 minutes for the liquid to strain out; do not press on the solids in the strainer. Discard the solids.
Bottle the liquid in a glass container and refrigerate. The shrub will keep up to 2 months in the refrigerator.
- Mix into drinks:
To make the drink, combine 1 ounce of shrub with 2-3 ounces of sparkling water over ice in a highball glass. Garnish with cranberries if desired.
- 1.Muddle the zest and sugar:
In a quart glass jar, toss the sugar and zest together. Lightly muddle the zest into the sugar with either a bar muddler, or the back of a wooden spoon (the zest will soften as it sits in the sugar in the next step). Cover and let rest on the counter for 2 hours.
- Juice the tangerines:
In the meantime, juice the 3 tangerines. You should have about 1/2 cup of juice. Set aside.
- Blend the cranberries and vinegar:
Combine the cranberries and the apple cider vinegar in a blender. Blend to a puree, about 20 - 30 seconds. Set aside.
- Remove the zest from the sugar:
After 2 hours, remove the zest from the sugar and discard (or compost!).
- Mix the infused sugar with the infused vinegar:
Pour the tangerine juice and pureed cranberries into the container with the sugar. Mix to combine. The mixture will be thick.
- Let steep 2 days:
Cover the container with a tea towel, or other lightweight cover, and leave on the counter for 2 days.
- Strain and bottle the shrub:
After 2 days, strain the solids through a fine mesh strainer or cheesecloth set over a medium bowl. Allow at least 10 minutes for the liquid to strain out; do not press on the solids in the strainer. Discard the solids.
Bottle the liquid in a glass container and refrigerate. The shrub will keep up to 2 months in the refrigerator.
- Mix into drinks:
To make the drink, combine 1 ounce of shrub with 2-3 ounces of sparkling water over ice in a highball glass. Garnish with cranberries if desired.
| Nutrition Facts (per serving) | |
|---|---|
| 44 | CALORIES |
| 0g | FAT |
| 11g | CARBS |
| 0g | PROTEIN |
