Cranberry Shrub with Buddha Hand Citron and Ginger

miradeCranberry Shrub with Buddha Hand Citron and Ginger
© Ann M. Evans – Winter – 2016
My little Buddha Hand Citron tree produced two fruits this year. I harvested them in early December. I’m thinking of ways to use them, and this shrub seemed like a good idea. Shrubs are from the pre Colonial days in America, and are a fruit syrup with vinegar, balanced with a sweetener such as sugar or honey. I’m serving this for festive Christmas cocktails this year.

2 cups fresh cranberries (I use organic)
1 cup sugar
3 tablespoons chopped Buddha Hand Citron (or lemon peel)
2 tablespoons chopped fresh ginger
1 cup apple cider vinegar

Preheat the oven to 350 degrees. Place the cranberries on a baking sheet lined with parchment. Bake for 20 minutes, until you hear or see a popping and smell the sweet fragrance. Place in a quart jar with a lid.

Add the chopped Buddha Hand Citron and ginger to the sugar and rub with your hands to get the fragrance and flavor of each into the sugar. Add the sugar to the cranberries and mix so that the cranberries are covered. Let sit for 5 hours. Add the vinegar. Let sit 24 hours. Strain. Store finished syrup in a jar in the refrigerator for up to several months.

To make a shrub drink, add the a tablespoon or more to taste of syrup to soda water or sparkling wine of your choice.

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