Cranberry Thyme Shrub
This cranberry thyme shrub is just what you need to spruce up your cocktails, mocktails, and dressings this holiday season!
Prep Time 20 minutes
Total Time 20 minutes
- 12 oz cranberries
- 1/4 cup apple juice
- 2 tbsp honey
- 2 tbsp fresh thyme leaves
- 1 cup turbinado sugar
- 1 cup apple cider vinegar or champagne 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.
If you do not have a mortar and pestle, you can pulverize the cooked, cooled cranberries with your hand or a potato masher. Just try to get as much liquid out as possible.
A shrub does not have to be refrigerated but I prefer to refrigerate them. They can last for years. I have some shrub in my refrigerator from a large batch I made two years ago and still use it regularly.
Save the cranberry bits you strain out. They are incredibly delicious as a relish over duck, grilled steak, or even chicken! This festive, holiday shrub is just what you need this holiday season.
Calories: 55kcal | Carbohydrates: 13g | Sodium: 1mg | Potassium: 27mg | Sugar: 12g | Vitamin A: 40IU | Vitamin C: 2.5mg | Calcium: 6mg | Iron: 0.2mg