A cranberry shrub served over ice, and topped off with sparkling water is the go to holiday beverage for those commited to health and fitness goals. If you’re like me, you make fresh cranberry sauce once a year. If there happens to be any leftover, it’s sinful to waste. Adding it to turkey sandwiches is a plus, and this year I’m expanding my cranberry inspiration by making cranberry shrubs.
My first attempt at making a shrub was three years ago when I made this strawberry mint shrub following the simple template for the beverage: one part fruit, one part sugar and one part vinegar. If you have leftover cranberry sauce after Thanksgiving, you already have the first two ingredients! All that’s necessary is the addition of vinegar (the so called star of the shrub). Now at first glance you might think this is a sugar bomb, but it absoulutely is not! You eventually strain off the cranberry sauce. I did not send this off to a lab, but my best guess is there still is a good bit of sugar remaining in the cranberry sauce (yes, I tasted it. It was vinegary, but also had some sweetness.) This cranberry shrub has some of the cranberry flavor, without a heaping amount of sugar. It’s fat free, cholesterol free, saturated fat free. Plus, there is no alcohol, which by the way , is more calorie dense (per gram) than sugar.
- 1 cup cranberry sauce
- 1 cup apple cider vinegar
- 24 ounces sparkling water
- one dozen fresh cranberries
Place cranberry sauce in a glass container. Pour vinegar overtop. Cover and refrigerate overnight. After at least eight hours, strain cranberry mixture by pouring into a container through a cheese cloth or paper filter. To make each serving, add ice to glass. Pour 2 ounces of cranberry shrub on top of ice. Finish with 6 ounces sparlking water. Garnish each glass with fresh cranberries.