Cran-Apple Shrub

 Dilute this preserved fruit syrup with plain or carbonated water for a non-alcoholic thirst-quencher.


1 cup (250 mL) fresh or frozen cranberries, rinsed and drained
1 cup (250 mL) granulated sugar
1 Gala apple, cored and thinly sliced
¾ cup (175 mL) apple cider vinegar
1-inch (2.5 cm) piece fresh ginger, peeled and thinly sliced
1 cinnamon stick, broken into pieces


  1. In a large non-reactive saucepan, combine cranberries, sugar, apple, vinegar, ginger and cinnamon stick. Cook over medium heat, stirring occasionally, until sugar has dissolved, about 2 minutes.
  2. Increase heat to medium-high and bring to a simmer. Cook uncovered, stirring occasionally, until all of the cranberries have popped, about 3 minutes. Remove from heat and set aside to cool slightly.
  3. Pour fruit mixture into a 3-cup (750 mL) jar or non-reactive container. Cover tightly and put in a cool, dark place (such as a pantry) overnight.
  4. The next day, stir fruit mixture well. Cover tightly and refrigerate for 1 week.
  5. After 1 week, strain mixture, discarding fruit and flavourings. Pour syrup into a clean container, cover tightly and store in fridge for up to 3 months.
Makes about 1 cup (250 mL)

Watch the video: How to Make a Shrub Cocktail


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