Wednesday, November 26, 2014

Cranberry Sage Shrub

This Christmas I have a slight (or not so slight) cranberry theme going on. So when I saw this recipe on Pinterest I was so excited. But I wanted to make sure it was good so we made a small batch to test it out. 


  • 1 Pound Cranberries
  • 1 Cup Sugar
  • 1 Cup apple cider vinegar
  • 2 fresh sage leaves
  • Place the cranberries on a parchment-lined baking sheet and bake them for about 20 minutes at 350 degrees F, until they start to pop and juices start. 
Once they cool place in a quart size jar and then add the sugar. Then seal jar and place in a cool dark place for at least 5 hours. I kept ours in the fridge overnight.  

Next add the vinegar and sage then back in the fridge for at least 24 hours. 

Once the 24 hours are up then strain the liquid into a new jar.  
To serve add two tablespoons of shrub to a highball glass and finish off with ginger ale or club soda. The flavor has a great sweet cranberry taste with a vinegar bite at the end. Its a different taste but its pretty good. 
~ Cassi
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