Cranberry Apple Shrub

Name: Cranberry Apple Shrub
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M7DT0H20M0.000S
Yield: 28 to 30 ounces
Ingredients: 1 medium Fuji apple, seeded and cubed; 1 1/2 cups cranberries; 1 1/2 cups apple cider vinegar; 15 sage leaves; Two 4- to 5-inch rosemary sprigs, needles only; 3/4 cup turbinado sugar; 1 lemon, rind only, scraped clean of pith; 1 orange, rind only, scraped clean of pith; Prosecco, other sparkling wine or seltzer, for serving

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Level: Intermediate

Total: 7 days 20 min (includes steeping time)
Active: 20 min

Yield: 28 to 30 ounces

Level: Intermediate

Total: 7 days 20 min (includes steeping time)
Active: 20 min

Yield: 28 to 30 ounces

Ingredients

1 medium Fuji apple, seeded and cubed

1 1/2 cups cranberries

1 1/2 cups apple cider vinegar

15 sage leaves

Two 4- to 5-inch rosemary sprigs, needles only

3/4 cup turbinado sugar

1 lemon, rind only, scraped clean of pith

1 orange, rind only, scraped clean of pith

Prosecco, other sparkling wine or seltzer, for serving

Directions

Special equipment:

blender; quart-sized glass jar; cheesecloth

Puree the apple, cranberries, vinegar, sage and rosemary needles in a blender on high until smooth, 30 seconds to 1 minute.
Place the sugar and lemon and orange rinds in a quart-sized glass jar and pour the puree over top.
Tightly seal the lid and vigorously shake. Let sit in a cool, dark place for a week, turning the jar over once a day.
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.
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.