The Cranberry Apple Shrub is a perfect example of why shrubs are so special. Made from fruit, sugar, and vinegar, this syrup captures all the flavours of fall and winter — tart cranberry, crisp apple, and a hint of sweetness.
Shrubs are centuries-old — originally used to preserve seasonal fruit before refrigeration — and are now a favourite for their bright, layered flavours and effortless preparation. For the Cranberry Apple Shrub, just add it to still or sparkling water for a refreshing drink any time of day, or use it as a mixer in cocktails for a subtle, sophisticated twist.
Fun fact: the word shrub comes from the Arabic sharāb, meaning “to drink,” highlighting its long history as a refreshing, fruity beverage enjoyed across cultures.
Ingredients:
- 1 cup fresh cranberries, rinsed
- 1 cup sugar
- 2 cups water
- 1 apple, sliced
- 3/4 cup Della Terra Smeralda Apple Balsamic Vinegar
- 1 inch piece of ginger, peeled and sliced
- 1 cinnamon stick, broken in half
Directions:
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In a medium saucepan, combine all ingredients and turn heat to medium.
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Stir until sugar is dissolved.
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Increase heat slightly until almost boiling and cranberries begin to pop. Remove from heat and let cool completely.
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Strain into a mason jar or other airtight container and set aside for 24 hours. Keep refrigerated and use within 2 weeks.
Cranberry Apple Shrub Cocktail Preparation:
- 1 oz. Dillon’s White Rye
- 2 oz. Cranberry Apple Shrub
- 1/2 oz. fresh squeezed lime juice
- 2 dashes Dillon’s Orange Bitters
- 3 ozs. fresh pressed apple juice or cider
Method:
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In a mason jar or cocktail shaker filled with ice, add all cocktail ingredients.
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Shake & strain into coupe glass or serve in rocks glass over a 2″ ice cube.
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Garnish with frozen cranberries or fresh orange slice.