Cranberry Shrub

1. Wash Up!

2. Make the shrub: Combine the cranberries, vinegar, honey, water, cinnamon stick, rosemary, and peppercorns in a medium saucepan over medium heat. Simmer for 10 minutes or until the cranberries pop. Remove from the heat and let cool to room temperature.

3. Refrigerate the shrub: Pour the mixture into a large jar. Cover and refrigerate for 2 to 3 days. Strain the shrub and keep refrigerated until ready to use.

To Serve: Pour 2 to 3 tablespoons of the shrub into an ice-filled glass. Top with sparkling water or sparkling wine and garnish, if desired.

Pro Tip: To make the cranberry pick garnish, make let the cranberries soak in simple syrup (equal parts of water and granulated sugar cooked until the sugar dissolves) for 1 hour. Drain the cranberries and spread out in a single layer on parchment paper. Let dry for about 1 hour, or until still sticky but not completely dry. Roll the cranberries in granulated sugar and pierce with rosemary sprigs (remove some of the bottom leaves of the sprigs).

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