Recipe courtesy of Alton Brown

Cranberry Apple Shrub

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  • Level: Intermediate
  • Total: 7 days 20 min (includes steeping time)
  • Active: 20 min
  • Yield: 28 to 30 ounces
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Special equipment:
blender; quart-sized glass jar; cheesecloth
  1. Puree the apple, cranberries, vinegar, sage and rosemary needles in a blender on high until smooth, 30 seconds to 1 minute.
  2. Place the sugar and lemon and orange rinds in a quart-sized glass jar and pour the puree over top.
  3. Tightly seal the lid and vigorously shake. Let sit in a cool, dark place for a week, turning the jar over once a day.
  4. Strain the shrub through a cheesecloth-lined sieve set over a large bowl, pressing on the solids to release as much liquid as possible. Discard the leftover pulp and store in a clean, quart-sized glass jar.
  5. To serve, combine 1 ounce of the shrub with 3 ounces prosecco or other sparkling wine. For a no-alcohol treat, swap the prosecco with seltzer water.

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