KATZ Farm Apple Shrub with Cinnamon
5-10 min
0
Makes about 2 cups
Shrub
Napa, California
Shrubs are truly delightful, adding sweet and tangy layered complexity to whatever they’re mixed with. Simply grate the fruit (fresh apples in this case), mix it with a vinegar/sugar solution, and let it sit for a few days. (You also can use honey in place of sugar, using a bit less of the honey).
Once finished, you can store it in the refrigerator and stir into cocktails (think Bourbon here or make a hot toddy to warm you up!), mocktails (with mineral or soda water added 4 parts to one) or use in homemade vinaigrettes, sauces and marinades (add to Thanksgiving gravy!).
Patience is a virtue here as you need to let it all develop over 2-3 days in the refrigerator, until you strain it off and get it ready to store. Feel free to vary proportions depending on the sweetness of the fruit, and change around spicing, maybe adding some fresh ginger or some pomegranate seeds in the fall for color and added flavor. Enjoy!
KATZ Farm Apple Shrub with Cinnamon
Ingredients
- 2 medium size apples (I use Pink Ladies), yields about ½ cup
- 3/4 cup sugar
- 1 ¼ cup KATZ Farm Gravenstein Apple Cider Vinegar
- 1-2 cinnamon sticks, broken up a bit
Directions
Step 1
Grate the apples (skin on but cored) on a box grater and place in a non-reactive bowl. Don’t waste any of the apple, cut into small pieces any that cannot be grated.
Step 2
Add sugar and stir.
Step 3
Add the vinegar and cinnamon sticks, stir well and cover.
Step 4
Place in the refrigerator for 2-3 days, and taste. It should have developed some complex flavors and a nice balance of sweet and tart.
Step 5
Strain through a fine mesh strainer, pushing on the fruit to extract every last drop.
Step 6
Adjust flavors as desired and store in quart mason jar. It will last a month or 2 in the refrigerator.
Bourbon Apple Shrub Cocktail anyone?!!
Created by Albert Katz