Cranberry Sauce Shrub
Makes 2 Quarts
  • 1 (16-ounce) bag frozen cranberries, thawed
  • 1 quart water
  • ½ quart rice wine vinegar
  • 2 cinnamon sticks
  • 1 teaspoon grated fresh nutmeg
  • Peels of 2 lemons and 1 orange, cut with a Y-peeler, pith removed
  • 4 cups sugar
  1. In a large saucepan, combine cranberries, 1 quart water, vinegar, cinnamon sticks, nutmeg, lemon peels, and orange peel. Bring to a boil over medium-high heat. Turn off heat, and stir in sugar until combined. Strain using a fine-mesh sieve, pressing cranberries lightly; discard solids. Let cool completely. Refrigerate in an airtight jar for up to 1 week.
Recipe by Louisiana Cookin at