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Cranberry-Lime Shrub Sparkler

by Jennifer Armentrout

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Popular in colonial times, a shrub is a sweetened fruit and vinegar syrup. It’s mainly used as a drink mixer, as in this recipe, but you can also use it to brighten a pan sauce for chicken or pork, to boost the flavor of a viniagrette, or to add some zing to whipped cream for a unique dessert topping. Yields about 1 quart shrub, enough for 16 drinks

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cranberries Champagne vinegar limes more more

For the shrub
12 oz. (3 cups) cranberries,rinsed and picked over
1 cup granulated sugar
3/4 cup Champagne or white wine vinegar
1 strip lime zest (1/2 x 2 inches)

For the sparklers
1 cup seltzer, tonic water, or sparkling cider
1 fl. oz. vodka (optional)

Make the shrub

In a 4-quart saucepan, combine the cranberries, sugar, vinegar, and lime zest with 3 cups of water and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the cranberries are completely broken down, about 20 minutes. Let cool.

Purée with an immersion blender. Strain through a fine sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible.

Make the sparklers

Per drink, combine 3 to 4 Tbs. of the chilled shrub with cold seltzer (and vodka, if you like).

Make Ahead Tips

The shrub will keep, refrigerated in a jar, for up to 2 months.

nutrition information (per serving):
Size : 1 Tbs. of the shurb; Calories (kcal): 15; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 4; Polyunsaturated Fat (g): 0; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 0;

photo: Scott Phillips

From Fine Cooking 113 , pp. 20-21

September 1, 2011