Cranberry Shrub

This holiday cranberry shrub cocktail is our favorite versatile drink. Serve it with sparkling water for a non-alcoholic libation or with sparkling wine. It also makes a thoughtful gift from the kitchen.

Cranberry Shrub
(cranberries + apple cider vinegar + rosemary + peppercorns)
Serves 1 (makes 1 ½ cups shrub after strained)
    
What you need:
2 cups fresh or frozen, thawed cranberries
1 cup apple cider vinegar
½ cup Savannah Bee Company Honey (we used Tupelo honey)
½ cup water
1 cinnamon stick
1 sprig fresh rosemary
1 teaspoon whole black peppercorns
Sparkling water or sparkling wine for serving
Garnish: sugared cranberries and rosemary

What to do:

1. Wash Up!

2. Make the shrub: Combine the cranberries, vinegar, honey, water, cinnamon stick, rosemary, and peppercorns in a medium saucepan over medium heat. Simmer for 10 minutes or until the cranberries pop. Remove from the heat and let cool to room temperature.

3. Refrigerate the shrub: Pour the mixture into a large jar. Cover and refrigerate for 2 to 3 days. Strain the shrub and keep refrigerated until ready to use.

To Serve: Pour 2 to 3 tablespoons of the shrub into an ice-filled glass. Top with sparkling water or sparkling wine and garnish, if desired.

Pro Tip: To make the cranberry pick garnish, make let the cranberries soak in simple syrup (equal parts of water and granulated sugar cooked until the sugar dissolves) for 1 hour. Drain the cranberries and spread out in a single layer on parchment paper. Let dry for about 1 hour, or until still sticky but not completely dry. Roll the cranberries in granulated sugar and pierce with rosemary sprigs (remove some of the bottom leaves of the sprigs).

Table Talk:  What’s one of the most thoughtful gifts you’ve ever received?

happy bees. happy earth.