This tart-sweet shrub is quick to make, but needs to “steep” for 48 hours, so make sure to plan ahead!
3 medium apples, quartered (no need to peel or core them)
1 Cup fresh cranberries
1 Cup Cranberry-Pear Balsamic Vinegar
1/2 Cup light brown sugar
Club soda or Selzer
Using a box grater, coarsely grate the quartered apples into a 1-quart bowl. Combine the fresh cranberries, balsamic vinegar, and brown sugar in a blender or food processor, and pulse/blend into a chunky purée. Transfer cranberry mixture to the container with the apples, cover, and allow fruity goo to “mature” on your kitchen counter, undisturbed, for two days.
Put a fine mesh strainer over a 1-quart bowl or big measuring cup, and pour cranberry-apple mixture into the strainer. Use a rubber spatula or back of a broad wooden spoon to squeeze the shrub liquid from the fruity pulp into the bowl below. After you’ve squeezed out all the liquid you can, discard / compost the leftover squished fruit.
Transfer shrub into a small, pretty bottle. Cover tightly and store in refrigerator for up to one year.
To serve: Put 2 – 3 ice cubes in an Old Fashioned glass, add some Cranberry-Apple Shrub, then top off with bubbly water.
Feeling adventurous? Add a shot of vodka to the shrub before adding the soda.
Garnish with a couple of cranberries, if you’re feeling fancy.