Cranberry Sauce Shrub

Cranberry Sauce Shrub


1large orange
1/2cup sugar
2cups apple cider vinegar
1 cinnamon stick
1 nutmeg, cracked
1/2teaspoon allspice berries, cracked
1/2tablespoon roughly chopped ginger


  1. Build an oleo-saccharum (oily sugar): Zest orange into a bowl, and add sugar. Muddle sugar and orange peel. (If you do not have a cocktail muddler, use a ladle.) Cover the bowl with plastic wrap and leave alone for about an hour, or even longer, if you have the time. After 1 hour (or longer), remove peels from bowl and discard, reserving the oily sugar.
  2. Juice the orange and set the juice aside.
  3. Add cranberries and vinegar to a blender, and blend until pureed.
  4. Add cranberry-vinegar mixture, orange juice, oleo-saccharum, cinnamon, nutmeg, allspice, and ginger to a stainless steel container. Allow to steep on the countertop for up to 2 days, so the flavors of the spices meld with the other ingredients.
  5. Strain off and discard solids.

Excerpted from Shurbs: An Old-Fashioned Drink for Modern Times, 2014 by Michael Dietsch. Reproduced by permission of The Countryman Press.