Author Notes
Shrubs (aka drinking vinegars) are a kind of preserve in which fruit is submerged it in a combination of vinegar and sugar and allowing it to steep for a time. After straining, you’re left with a sweet, highly acidic, fruity concentrate. The shrub can then be used in cocktails, stirred into sparkling water or whisked into salad dressings. —Marisa McClellan
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Ingredients
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3
medium apples (choose a variety that is flavorful and sweet)
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1 cup
apple cider vinegar
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2/3 cup
granulated white sugar
Directions
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Shred apples on a box grater. Funnel the shreds into a wide-mouth quart jar. Top with apple cider vinegar and sugar. Use a narrow spoon to stir the apples, vinegar and sugar together. Apply a watertight lid and give the jar a good shake.
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Tuck the jar into the back of your refrigerator and let it sit for four or five days. Taste the liquid and if you’re happy with the balance, strain out the apple bits, making sure to press firmly to remove all the liquid. Don't be afraid to use your (clean) hands for this.
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Place the strained shrub in a clean jar and keep refrigerated. It is ready to use now, but will mature in flavor over time.
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Stir it into cocktails, sparkling water or use in homemade vinaigrettes and marinades.
I'm a food writer and canning teacher. I write the blog Food in Jars. My first cookbook, also called Food in Jars, is now available. My second cookbook will be out in spring 2014.
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