Food & Cooking Recipes Drink Recipes Cranberry Shrub Be the first to rate & review! This sweet-tart syrup is ready for a party. Dilute with seltzer for serving—or try a boozy version by adding wine, gin, vodka, or vermouth. By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Published on October 28, 2024 Rate PRINT Share Close Photo: David Malosh Prep Time: 5 mins Stand Time: 1 day Total Time: 5 mins Servings: 20 Yield: 2 1/2 Cups Jump to Nutrition Facts Jump to recipe A cranberry shrub might be the most festive drink for everyone at your Thanksgiving table. It’s also a stellar option for any fall gathering or just to have on hand and enjoy a glass yourself. What is a shrub, you ask? It’s a sweet-tart combination of vinegar, sugar, and fruit that makes a concentrated base to dilute with seltzer or sparkling water. This cranberry version can be made with fresh or frozen berries, bay leaves give it a herbal note, and toasted peppercorns spice it up in the most delightfully subtle way. After a quick simmer, the mix is steeped for 24 hours and then strained (you can keep it in the fridge for up to a month). Finish it with seltzer or turn it into a cocktail, known as a shim, by adding a splash of white wine, vermouth, gin, or vodka, or replace all of the seltzer with sparkling wine. Shrub Drinks Are the Secret to Elevated Cocktails and Mocktails—Here's How to Make One Making Cranberry Shrub Ahead This cranberry shrub is a great recipe for holiday entertaining, The shrub base must be made ahead to allow time for the flavors to mingle at room temperature and then for the shrub to chill in the refrigerator. You can make it up to one month before you want to use it. Cook Mode (Keep screen awake) Ingredients 1 tablespoon Szechuan or black peppercorns 12 ounces fresh or frozen cranberries (3 cups), plus more for serving (optional) 1 1/2 cups sugar 1 cup white wine vinegar 1 cup sherry vinegar 15 leaf fresh bay leaves, plus more for serving (optional) Ice, for serving Seltzer, chilled, for serving Directions Toast peppercorns; add cranberries, sugar, vinegar and bay In a nonreactive pot, toast peppercorns over medium heat until fragrant, about 2 minutes. Add cranberries, sugar, both vinegars, and the bay leaves. Cook over medium heat, stirring occasionally, until mixture comes to a bare simmer (do not let boil). Reduce heat to low and continue cooking until cranberries swell and begin to burst, 3 to 5 minutes. Let stand for 24 hours; strain and refrigerate: Remove from heat and let stand at room temperature, uncovered, for 24 hours. Strain mixture, discarding solids. Transfer shrub base to an airtight container and refrigerate until cold, at least 1 hour, or up to 1 month. Mix shrub base with seltzer and garnish: Fill glasses halfway with ice and top with 1 part shrub base and 5 parts seltzer. Stir once, garnish with more cranberries and bay leaves, and serve immediately. Other Non-Alcoholic Holiday Drinks to Try: Pomegranate and Pink Grapefruit Punch Mint, Lime, and Ginger Sparkler Apple Cider, Cranberry, and Ginger Punch Spicy Grapefruit Spritz Pineapple-Guava Mocktail Rate It PRINT