Bourbon Cranberry Shrub Food

CRANBERRY SAUCE WITH BOURBON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir the cranberries, white sugar, and bourbon together in a baking dish.
• Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.

CRANBERRY SHRUB

Steps:

• 1. Bring all ingredients to a simmer with 2 cups of water in a small soucepan over medium heat, stirring often. Reduce heat to low and cook 5 minutes until most cranberries have burst.
• 2. Strain mixture, pressing liquid out of pulp using the back of a spoon. Discard pulp. Chill at least 1 hour. Store for up to 3 months.
• 3. Ways to use Shrub: 1. Pour over ice and top with club soda. 2.Mix with sparkling wine. 3.Muddle with an orange slice and ice. Add bourbon and top with club soda. 4. Fill a tall glass with ice, layer in a splash of shrub, then add equal parts orange juice and tequila. 5. Shake with ice and equal parts shrub, gin, and sweet vermouth. Strain into a glass.
• 4. I think it would also be good to use in a dressing with some olive oil or vegetable oil for a spinach salad. Or use also in a hot dressing for a wilted spinach salad.

CRANBERRY BOURBON COCKTAIL

Steps:

• Shake 2 ounces each bourbon, cranberry juice and orange juice in a shaker with ice; strain into a glass filled with ice and garnish with cranberries.

BOURBON-CRANBERRY SHRUB

Steps:

• Combine cranberries, sugar, and vinegar in a pot. Bring to a boil, stirring until sugar is dissolved. Remove from heat; let cool completely. Refrigerate up to 3 weeks.
• For each cocktail, fill a rocks glass with ice. Stir in bourbon, seltzer, and 2 tablespoons shrub liquid. Add 1 tablespoon shrub cranberries; serve immediately.

CRANBERRY BOURBON

Steps:

• In an airtight glass container, combine bourbon, cranberries, cinnamon stick and orange zest. Store in a cool, dry place 2-4 weeks. Strain, discarding cranberries, cinnamon and orange zest. Return bourbon to glass container. Store in a cool, dry place.

BLUEBERRY-BOURBON SHRUB

Steps:

• Puree blueberries, sugar, and red wine vinegar in a blender. Add peppercorns. Chill shrub, covered, 4 hours to 2 days. Strain.
• In a cocktail shaker half-filled with ice, combine 2 fluid ounces blueberry shrub and bourbon. Shake until very cold.
• Strain into an ice-filled pint glass. Top with ginger beer. Garnish with additional blueberries or a lime wedge.

CRANBERRY ROSEMARY SHRUB COCKTAIL

Steps:

• Add the cranberries, apple cider vinegar, sugar, cinnamon stick, rosemary, and black peppercorn in a 2 quart sauce pan.
• Bring the cranberry mixture to a boil over medium high heat, stirring the mixture so the sugar dissolves.
• Reduce heat to low and simmer for 5 minutes.
• Remove from heat and cool completely.
• Using a mesh strainer, strain the mixture into a glass jar.
• Discard the cinnamon stick and rosemary.
• You may like to reserve the cooked cranberries in a separate container to add them to the cocktail for a garnish. Otherwise, use fresh cranberries for garnishing.
• Fill a cocktail shaker halfway with ice.
• Then, add the bourbon and shrub.
• Shake until chilled.
• Strain into 3 glasses with 1 large ice cube (or fill the glass halfway with ice)
• Top with seltzer and stir.
• Garnish each glass with rosemary sprigs and cranberries.

CRANBERRY SAUCE WITH BOURBON AND ORANGE

Steps:

• Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
• Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
• Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.