Calling all cocktail, kombucha, preservers, and soda fans! This cranberry thyme shrub is just what you need to spruce up your cocktails, mocktails, and dressings this holiday season! Cocktail shrubs or drinking vinegars don’t always use alcohol, and you can use this cranberry thyme shrub either way! It is basically a vinegared syrup that you can mix into cocktails or with water. I like to drink mine with sparkling water…it is almost kombucha-like, and I get to enjoy it as a fun, after work mocktail. I usually use it these 4 ways:
CRANBERRY THYME SHRUB: Add 1-2 tbsp of the shrub to 1 cup of sparkling or flat water.
SALAD DRESSINGS: I just love mixing a little of the shrub with some olive oil, salt and pepper to make a unique and delicious salad dressing. 1 part shrub, 3 parts olive oil.
COCKTAILS: Add a little of the shrub instead of your regular simple syrup.
MEATS: Use your shrub as a glaze for meats.
Not cranberry season? Try my recipe for Sour Cherry Shrub here!
Shop my favorite mortar and pestle here!
Cranberry Thyme Shrub
- 2 cups cranberries ~12 oz.
- 1/4 cup apple juice
- 2 tbsp honey
- 2 tbsp fresh thyme leaves
- 1 cup turbinado sugar
- 1 cup champagne vinegar or apple cider vinegar
- Preheat your oven to 400F.
- Pour your cranberries onto a baking tray. Drizzle with honey, pour over the apple juice, and cook 15-18 minutes until the cranberries start to burst. Allow to cool to room temperature.
- Muddle together the cooked cranberries, thyme, and sugar. Let sit at room temperature for 2 hours.
- Add your vinegar. Muddle well. Transfer to a quart sized jar. Refrigerate for 2 days.
- After the 2 days, open your jar and muddle again, very well. Strain and discard the skins. Keeps for up to 10 days in the fridge.
What do I do with those extra cranberry bits I strained out? They are just delicious as a relish over duck, grilled steak, or even chicken! This festive, holiday shrub is just what you need this holiday season.