Roasted Apple Shrub


We love a shrub and now that we’re in the throes of autumn, we particularly love an apple shrub. However, we were recently inspired by tales of our ancestor Old Henry Francisco (you’ll remember the cocktail we made in his honor, Old Henry’s Constitutional) and thought, what the heck, a roasted apple shrub would be something Old Henry would have liked. We also threw in a few cranberries for good measure, amping up the sweet-tart flavor. 

2 large baking apples

1/4 cup apple cider

1/2 cup dried sweetened cranberries

1/2 cup brown sugar

1 cup apple cider vinegar

Cut the two apples into quarters and put in a small baking pan with the apple cider and cover loosely with aluminum foil. Bake at 350°F for about 30 minutes or until soft. Remove from oven and allow to cool.

When the apples are cool, put the apples and any remaining roasting liquid in a blender with the cranberries and pulse until slightly chunky. Put this into a bowl, add brown sugar and vinegar, and stir well. Cover tightly and leave out on your kitchen counter for about two days.

After a couple of days, strain the liquid from the pulp — this will take several strainings to get a pulp-free but syrupy liquid. If you want to save the pulp, spoon it into an ice cube tray and freeze into cubes; we like to pop a cube into a winter stew, barbecue sauce, or braised red cabbage to add a bright punch of flavor.

Can be refrigerated for up to two weeks; add a splash to cocktails or with some chilled club soda as a digestive.

Cocktail Recipe: Lame Duck

Published on November 7, 2014 at 12:03 pm  Leave a Comment  

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