Cranberry Shrub

• 3 cups fresh cranberries (12 ounces)
• 1 cup sugar
• 1 cup distilled white vinegar
• 3 cups water

In a nonreactive saucepan, combine cranberries, sugar, vinegar and water. Bring to a boil, reduce heat and simmer, uncovered until the cranberries are tender, about 15 to 20 minutes. Let cool.

Strain the mixture through a fine sieve over a large bowl, mashing on the cranberries to extract all the juice. Transfer to a clean 1 quart jar.

Can be stored up to 2 months in the refrigerator

Uses:

Holiday Cocktail:

Pour a jigger of shrub into a Champagne flute and top with Champagne or other sparkling wine. For kids or nonalcoholic, use pineapple juice, Seven-Up, or sparkling apple cider.

Cranberry Shrub Vinaigrette: