Cranberry Tangerine Shrub

1. Stage

Muddle the zest and sugar: In a quart glass jar, toss the sugar and zest together. Lightly muddle the zest into the sugar with either a bar muddler, or the back of a wooden spoon (the zest will soften as it sits in the sugar in the next step). Cover and let rest on the counter for 2 hours.

2. Stage

Juice the tangerines: In the meantime, juice the 3 tangerines. You should have about 1/2 cup of juice. Set aside.

3. Stage

Blend the cranberries and vinegar: Combine the cranberries and the apple cider vinegar in a blender. Blend to a puree, about 20 - 30 seconds. Set aside.

4. Stage

Remove the zest from the sugar: After 2 hours, remove the zest from the sugar and discard (or compost!).

5. Stage

Mix the infused sugar with the infused vinegar: Pour the tangerine juice and pureed cranberries into the container with the sugar. Mix to combine. The mixture will be thick.

6. Stage

Let steep 2 days: Cover the container with a tea towel, or other lightweight cover, and leave on the counter for 2 days.

7. Stage

Strain and bottle the shrub: After 2 days, strain the solids through a fine mesh strainer or cheesecloth set over a medium bowl. Allow at least 10 minutes for the liquid to strain out; do not press on the solids in the strainer. Discard the solids. Bottle the liquid in a glass container and refrigerate. The shrub will keep up to 2 months in the refrigerator.

8. Stage

Mix into drinks: To make the drink, combine 1 ounce of shrub with 2-3 ounces of sparkling water over ice in a highball glass. Garnish with cranberries if desired. Did you love the recipe? Leave us stars below!