Homemade shrubs, or fruit-infused vinegars, couldn't be easier to make at home. This 5-ingredient version uses festive flavors like tart fresh cranberry, fragrant orange peel, and warm ginger. Beyond the cocktail glass, use as the acid in a salad dressing or to pep up sparkling water. Sealed in an airtight container, the shrub will keep for several months in the fridge (the vinegar tang will mellow over time).
1 cup apple cider vinegar
1/2 cup water
1/2 cup granulated sugar
2 tablespoons grated peeled ginger
1 pound fresh or frozen cranberries (about 4 cups)
6 (2-in.) strips fresh orange rind
8 cups prosecco or other sparkling wine, chilled (about 2 1/2 bottles)
How to Make It
Bring first 6 ingredients to a boil in a large saucepan over high; cook 10 minutes or until cranberries begin to burst, stirring occasionally. Remove pan from heat; cool to room temperature. Place in an airtight container, and refrigerate 2 hours or overnight. Strain cranberry mixture through a fine-mesh sieve over a bowl, pressing solids with back of a spoon. Discard solids. Package for gifts, or continue with recipe.
To prepare each cocktail, combine 1/2 cup prosecco and 3 tablespoons shrub in an ice-filled shaker; stir. Strain into a martini glass.
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