When I first heard about shrubs a few years back, I was highly skeptical. A fruit-based drink made with vinegar? Gross! But then I tried a few and found the mixture of sweet and tart to be strangely compelling and more than a little addictive.
So when I saw that drinks expert, Michael Dietsch had written a book about them that is beautifully photographed by his wife, Jennifer Hess, who happens to be my Facebook friend, I ordered one a tout de suite. Dietsch's writing is enjoyably conversational and he's packed this little volume full of fun and fascinating historical notes about this beverage that was a staple in Colonial America, drool-inducing recipes and creative cocktail ideas. See below for Dietsch's recipe for a simple, cranberry-apple shrub that would make a great addition to your Thanksgiving meal, either mixed with seltzer or something a bit stronger...
Thanks to the good folks at Countryman Press, I also have a copy of Shrubs: An Old Fashioned Drink for Modern Times to give away!
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Yields 1 cup of shrub syrup
* 3 medium apples, quartered (no need to core or seed them)
* 1 cup cranberries
* 1 cup apple cider vinegar
* 1/2 cup turbinado sugar
1. Shred the apples using a box grater or a food processor.
2. Add the cranberries and vinegar to a blender or food processor and blend until pureed.
3. Put the shredded apples, cranberry-vinegar mixture and sugar in a nonreactive container. Cover and leave in cool place on the countertop for 2 days.
4. After 2 days, strain the mixture into a bowl through a fine-mesh strainer, squeezing to remove any remaining liquid - you can compost the solids that are leftover.
5. Pour the liquid into a clean Mason jar or glass bottle. Cover tightly with a lid or cap and shake well. Store in the fridge. Shrub will keep for up to one year.
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