Oh my gosh, you have to try this cranberry shrub! I stumbled upon shrubs completely by accident last holiday season when I needed something festive but non-alcoholic for a party. One sip of that tangy, fruity vinegar magic and I was hooked. Now I keep a jar of homemade cranberry shrub in my fridge year-round – it’s that good!
What makes shrubs so special? They’re this perfect balance of sweet and tart that wakes up any drink. My cranberry version has become my secret weapon for everything from fancy cocktails to simple sparkling water spritzers. Trust me, once you taste how the bright cranberry flavor plays with the apple cider vinegar’s zing, you’ll be making batches constantly like I do.
After years of experimenting with homemade mixers (my kitchen cabinets are proof!), this cranberry shrub recipe is hands-down my favorite. It’s ridiculously easy to make, uses simple ingredients, and transforms even basic drinks into something extraordinary. The best part? That gorgeous ruby red color makes every glass look like a celebration.
Why You’ll Love This Cranberry Shrub
This little jar of tangy goodness is about to become your new kitchen staple. Here’s why I’m obsessed with it (and you will be too!):
- Quick to whip up – Seriously, 15 minutes of active time for a mixer that lasts weeks? Yes please!
- Cocktail game changer – Just a splash transforms plain vodka or gin into something special (my friends beg for my “signature” shrub cocktails now)
- Naturally vegan & pantry-friendly – No weird ingredients here, just stuff you probably already have
- Sweetness you control – Love it tart? Perfect. Prefer sweeter? Add an extra sprinkle of sugar
- Secret weapon status – Works magic in marinades, salad dressings, even drizzled over vanilla ice cream (trust me on this!)
Once you taste how that sweet-tart cranberry zing brightens everything it touches, you’ll wonder how you lived without it!
Ingredients for Cranberry Shrub
Here’s everything you’ll need to make my favorite tangy-sweet shrub – and trust me, quality matters here!
- 2 cups fresh cranberries (not frozen) – That fresh pop of tartness is key!
- 1 cup granulated sugar – Plain white sugar lets the cranberries shine
- 1 cup apple cider vinegar (unfiltered preferred) – The “mother” adds amazing depth. Learn more about vinegar.
- 1 cup filtered water – Skip the tap water that might have funky flavors
- 1 whole cinnamon stick (optional) – My little wintery twist
Ingredient Notes & Substitutions
A few quick tips before you start:
- Brown sugar works if you want deeper caramel notes (use ¾ cup – it’s sweeter!)
- White vinegar can sub for apple cider in a pinch, but the flavor won’t be as complex
- Dried cranberries? No way! They don’t give the same juicy burst
- Honey is a no-go – it messes with the acidity balance and can make the shrub cloudy
And please, don’t skimp on the vinegar quality – that tangy backbone makes all the difference!
How to Make Cranberry Shrub
Okay, let’s get cooking! Making this cranberry shrub is seriously foolproof – if I can do it while chatting with friends in the kitchen (and occasionally burning things), you’ve got this. Just follow these simple steps:
Step 1: Simmer the Cranberries
Grab your favorite saucepan (mine’s that slightly stained one that’s seen many shrub batches) and toss in the cranberries, sugar, and water. Turn the heat to medium and start stirring – you’ll hear the sugar making that satisfying gritty sound against the pan at first.
Keep stirring occasionally until the sugar completely dissolves (about 3 minutes). Then comes the fun part! The cranberries will start popping open like little ruby fireworks – listen for the soft “pop” sounds around the 8-minute mark. When most have burst, take it off heat and gently mash them with your spoon to release all that gorgeous juice.
Step 2: Strain and Mix
Now for the slightly messy but oh-so-rewarding part! Set a fine mesh sieve over a clean jar or bowl (I use wide-mouth mason jars – so much easier). Pour your cranberry mixture in and press down firmly with the back of a spoon. You’ll see that vibrant red syrup dripping through!
Here’s my pro tip: Don’t rush this part! Take your time pressing out every last drop of that precious juice. Discard the pulp (or save it for oatmeal if you’re feeling thrifty). Then pour in your apple cider vinegar and drop in the cinnamon stick if using. Give it a quick stir – already smells amazing, right?
Step 3: Chill Your Cranberry Shrub
Pop the lid on your jar and tuck it into the fridge. Now comes the hardest part – waiting! You’ll want to shake it occasionally (like when you open the fridge to “check” on it for the fifth time).
The magic really happens after 24 hours when all those flavors have gotten to know each other. I know it’s tempting to use it sooner, but trust me – that extra time makes ALL the difference in flavor depth. Short steeping makes a weaker shrub that just doesn’t have the same wow factor.
Pro Tips for the Best Cranberry Shrub
After making countless batches of this shrub (some glorious, some… learning experiences), here are my hard-earned secrets for cranberry shrub perfection:
- Go organic with cranberries when you can – that extra freshness gives such a vibrant, almost floral tartness!
- Sterilize those jars – I just run mine through the dishwasher or pour boiling water in them. No one wants funky bacteria in their shrub.
- Taste before chilling – The mixture should make your lips puckery but still pleasant. Need sweeter? Stir in extra sugar now.
- Shake it daily – Like reminding the flavors to play nice together. Plus, the color deepens beautifully!
Oh! Almost forgot – label your jar with the date. Future you will thank past you when deciding if that last tablespoon is still good.
Serving Suggestions for Cranberry Shrub
Oh, the possibilities with this cranberry shrub! Here’s how I love to use it (though honestly, I sometimes just sip it straight from a tiny spoon like the shrub addict I am):
- Sparkling spritzer – My go-to! Mix 2 tbsp shrub with ice and soda water for the easiest fancy drink
- Cocktail booster – Shakes up amazingly with gin, vodka, or even bourbon (try it in a mule instead of ginger beer!)
- Salad drizzle – Whisk with olive oil for the most vibrant vinaigrette – perfect over bitter greens
- Meat magic – Brush on roasted chicken or pork during the last 10 minutes – that tangy-sweet crust is unreal
My weirdest (but greatest) discovery? A teaspoon swirled into yogurt with granola. Don’t knock it ’til you try it!
Storing Your Cranberry Shrub
Here’s the beautiful thing about this cranberry shrub – it practically stores itself! Just keep it in an airtight glass jar in the fridge, and it’ll stay vibrant and delicious for about 2 weeks (if you can resist drinking it all sooner).
When I make a big batch (which is always), I pour some into ice cube trays and freeze it. These little ruby cubes are perfect for dropping into drinks later – they melt into instant shrub magic without watering things down. Genius, right?
Cranberry Shrub FAQs
Got questions about making the perfect cranberry shrub? I’ve been there! Here are the answers to the ones I get asked most often:
- Can I use frozen cranberries? Nope, don’t do it! Frozen cranberries release way too much water and make your shrub super diluted. Fresh is the way to go for that perfect tangy punch.
- How do I reduce the tartness? Easy fix! Just add an extra ¼ cup of sugar when you’re simmering the cranberries. Taste it before chilling – you can always add more if you want it sweeter.
- Is this safe for canning? Unfortunately, no. Since the acidity can vary depending on your cranberries and vinegar, it’s not stable enough for canning. Stick to refrigerating or freezing for storage.
If you’ve got more questions, just ask in the comments – I’m here to help!
Nutritional Information
Just a quick heads-up about what’s in this delicious cranberry shrub! Keep in mind these are rough estimates per tablespoon – your exact numbers might vary slightly depending on your specific ingredients.
- Calories: About 20
- Sugar: 5g
- Carbs: 5g
- Sodium: 0mg
- Fat: 0g
Since I’m a passionate home cook and not a nutritionist (though I play one in my kitchen!), please consult a professional if you need precise dietary information. But hey – compared to most cocktail mixers, this cranberry shrub is practically guilt-free!
Rate This Recipe
Tried this cranberry shrub? Leave a star rating and share your twist in the comments! Did you spike it with bourbon? Add orange zest? I want to hear all your delicious experiments!
PrintIrresistible Cranberry Shrub Recipe in Just 15 Minutes
A tangy and refreshing cranberry shrub, perfect for cocktails or as a non-alcoholic drink mixer.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins (plus 24 hrs chilling)
- Yield: 2 cups 1x
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups fresh cranberries
- 1 cup sugar
- 1 cup apple cider vinegar
- 1 cup water
- 1 cinnamon stick (optional)
Instructions
- Combine cranberries, sugar, and water in a saucepan.
- Bring to a simmer over medium heat, stirring occasionally.
- Once cranberries burst, remove from heat and mash lightly.
- Strain the mixture into a clean jar, pressing out the juice.
- Add apple cider vinegar and cinnamon stick if using.
- Seal and refrigerate for at least 24 hours before using.
Notes
- Store in the fridge for up to 2 weeks.
- Use in cocktails, sparkling water, or as a marinade.
- Adjust sugar to taste if cranberries are too tart.
Nutrition
- Serving Size: 1 tbsp
- Calories: 20
- Sugar: 5g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
