- Bring cranberries, sugar and water to a boil in a saucepan over medium high heat. Lower heat and simmer, stirring occasionally until cranberries have popped, softened and the sugar is melted. Remove from heat and add vinegar.
- Refrigerate overnight. Strain through a fine mesh sieve or cheesecloth into a clean container.
Use a tablespoon or two of shrub to flavor cocktails or simply add to soda water for a healthy, zesty kick! Keeps about two weeks. No need to refrigerate.
Recipe by Austin Racine & Maura Martin of Mo’s Lunch.