Wednesday, June 13, 2018

It's Called a Shrub...

And it's not a plant...but it could be used as a drink livener-upper or as a dessert topping, or in a number of other uses.  Nancie McDermott, who wrote the new cookbook Fruit, came by Tonia's Kitchen to talk about her recipe for Strawberry Shrub. Admittedly, it's an interesting name, but the result will give you something pretty special.  Nancie told Tonia, like as before, you can use either fresh or frozen strawberries to make this, and note it will take a few days to finish.  But as Nancie noted, it's worth it!

  • 3 cups apple cider vinegar
  • 3 cups trimmed and quartered fresh or frozen strawberries
  • 3 cups sugar

  1. Prepare a large glass jar with a tight-fitting lid as directed in “How to Sterilize Jars for Storing Jams and Preserves in the Refrigerator." In a medium saucepan, heat the vinegar until it is just about to break into a bubbling boil and remove it from the heat. Place the strawberries in the prepared jar and pour the vinegar over them, making sure they are covered by an inch of vinegar. Let cool to room temperature and then cover tightly. Set aside in a cool, dark place for 24–48 hours (be sure the jar is not exposed to heat or light). Strain the vinegar into a medium saucepan and discard the solids. Add the sugar to the vinegar and bring to a rolling boil, stirring to dissolve the sugar. As soon as the sugar is dissolved, remove the pan from the heat and let the shrub cool to room temperature. Pour the shrub into a clean, sterilized jar and cover tightly. Store in the refrigerator for up to 6 months.