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A Sauced Cranberry gets you ready for the big meal

More than any other holiday, Thanksgiving Day is defined by The Meal: The lore of the first Thanksgiving meal between pilgrims and Native Americans (who certainly must regret it now) and the meals we Americans eat every fourth Thursday in November. Since cranberries are such an integral part of the turkey dinner, I was drawn to incorporating them into a pre-dinner cocktail.  An aperitif primes the digestive system for a meal, and this cranberry shrub cocktail will do just that.

Shrubs are fruit preserved with vinegar and were widely consumed in the colonial America that came after the pilgrims. They are an effective way to make seasonal fruits last longer, and, in cocktails, add both sweet and acidic elements.  Having that acidic component is a huge plus for group cocktails as it means no tedious citrus squeezing.   

There are two ways to produce a shrub, either the cold-process method where fruit is macerated with sugar for 24-48 hours before adding vinegar, or by simmering the ingredients together until the fruit is broken down.  For cranberries, using heat is a better option to soften the harder fruit.

Cranberry Shrub

4 c. fresh cranberries
3 c. sugar
1 c. water
2 c. apple cider vinegar (I used unfiltered)

Split open all of the cranberries with a muddler or other hard tool. Combine with sugar and water, and simmer on medium heat for 10 minutes as fruit softens and sugar dissolves. Add apple cider vinegar and simmer for 10 more minutes. Remove from heat and cool. Strain out all solids, bottle and keep in the refrigerator. Makes 3+ cups after straining. A shrub can last months because of the preservation nature of vinegar.

For this occasion, I chose apple cider vinegar because I thought it would pair nicely with the cranberries, but any variety – white or red wine vinegars, white vinegar, champagne vinegar – will do. Brandy also seemed suiting, along with a final garnish of cayenne pepper to add a bit of heat. So while the cocktail was coming together with aspects of tart, tangy and heat, it still needed a touch of sweetness to round it out. An amaretto’s almond flavoring provided the missing element.

Sauced Cranberry

1 oz brandy
½ oz cranberry shrub
¼ oz amaretto (I used Di Saronno)
Pinch of cayenne pepper

Mix brandy, shrub and amaretto in a glass with ice. Add a pinch of cayenne pepper to garnish (this is optional, but provides a nice heat and offsets typically non-spicy Thanksgiving dishes to come later).  It will be lacking the full flavor, but if you want to substitute an almond syrup for the amaretto, start with half the amount and add to taste.  To scale into a pitcher drink that serves 12, use 12 oz of brandy, 6 oz of shrub, and 3 oz of amaretto; pour into a glass with ice and garnish.

There is some research showing that consuming vinegar (in salad dressings and such) can help stabilize blood sugar, lower glucose levels in diabetics, and help with general digestive issues.  Like, perhaps, those caused by ingesting mass quantities of turkey, mashed potatoes and pie?  But even if the Sauced Cranberry doesn’t provide health benefits, it is easy to make ahead and the shrub could do double-duty as a mocktail with Sprite or ginger beer.

 Have a Happy Thanksgiving. May you pull the long side of the wishbone!

 Cheers, ICE

 

As always, check out my Glossary of Spirits page for alcohol and mixer definitions and details.

 

 

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2 Responses to “A Sauced Cranberry gets you ready for the big meal”

  1. Sheila Says:

    This looks amazing — thanks for adding the mocktail tip…you read my mind because I was already thinking of what I could do with the shrub to make a tasty mocktail for the non-drinkers at the feast.

    Every year I make my mom’s cranberry sauce for Thanksgiving. So, I’ll just mix up some shrub while I’m at it.

    And, back at you with the wishbone!

    Happy Thanksgiving, ICE!

  2. Vlasta Says:

    That sounds delicious!