Author Notes: Aside from pumpkin pie, fallen leaves, and football games, nothing says "fall" better than this autumnal shrub. If you're buying from a farmers' market, make the farmer happy and go for bruised or otherwise marred apples. You might get a discount on your purchase, and it'll save the farmer from trucking it all back home at the end of the night. And it certainly won't affect the quality of the shrub.
-- Reprinted with permission of Countryman Press from SHRUBS: AN OLD-FASHIONED DRINK FOR MODERN TIMES, by Michael Dietsch. Countryman Press, 2014. —adashofbitters
Makes: about 12 ounces
medium apples, quartered (no need to seed or core)
cup apple cider vinegar
cup turbinado sugar
- Using a box grater or a food processor, shred the apples.
- Meanwhile, add cranberries and vinegar to a blender. Blend until puréed.
- Add shredded apples, cranberry-vinegar mixture, and sugar to a nonreactive container. Cover and leave in cool place on the countertop for up to 2 days.
- After 2 days, place a fine-mesh strainer over a bowl. Strain apple-cranberry mixture. Squeeze or press to remove any remaining liquid.
- Pour liquid into clean mason jar or glass bottle. Add lid or cap and then shake well to combine. Place in refrigerator.
- Discard solids. Shrub will keep for up to 1 year.
- This recipe is a Community Pick!