1. 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.
2. 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.