Food in Jars Mastery Challenge: Shrubs

Throughout 2017 Marisa McClellan, author of the blog Food in Jars, is running a series of monthly canning and preserving challenges. I decided to participate in order to learn some new skills and make some recipes I might not normally gravitate towards.

March was originally jelly, but after a lot of people had problems achieving set (how you describe the firmness of a jelly or jam) in their marmalades, she added an option to make a shrub instead. I didn’t have a whole lot of interest in jellies. While I’ve made shrubs once or twice before, I wasn’t particularly happy with how they came out, so I took this opportunity to try again.

A shrub is a beverage – it’s a combination of fruit, sugar, and vinegar that’s diluted in water (typically sparkling water) to drink, though you can use them in other ways. They’re a great ingredient for cocktails and are a wonderful addition to your repertoire if you have a Soda Stream, which we do. We are big beer and cocktail people, but I don’t like to drink every night of the week, and a lot of the time it’s not that I want an alcoholic drink, but that I want something other than water. Some sparkling water flavored with a syrup or shrub does the trick.

I learned in reading Marisa’s resources about shrubs that there two methods: hot process and cold process. A hot process shrub is boiled and can be put up into jars so it’s shelf stable. A cold process shrub is not boiled, and is stored in the fridge. I’d previously made hot process shrubs, which turned out syrupy, so I decided to try cold process.

The thing about a cold process shrub is that it’s really easy to make. You combine fruit or fruit juice, sugar, and vinegar in a jar and that’s it. I wound up making three: blood orange shrub, pomegranate shrub, and spiced cranberry shrub.

2017-03-11 20.12.19
Clockwise from the top: Blood orange shrub, pomegranate shrub, and spiced cranberry shrub.

I’m very happy with how they all turned out. The cranberry is briefly cooked, and is a little syrupy, but not too much. All three have been taste tested and are quite good. The blood orange came out just a tiny bit too vinegary, so I think next time I make that I’ll either dial back the cider vinegar further, or try champagne vinegar. The pomegranate was super easy and very delicious, and I think will be on regular rotation here (especially if I can find smaller bottles of Pom). The spiced cranberry is also very good, but puts me in mind of the holidays. Not a bad thing, but it’s not really the time of year. This is something that would be a great addition to a holiday party, though.

Shrubs will certainly be in my regular rotation – making them is significantly cheaper than purchasing them. Now I just need to get some bottles to put them in so they’re easier to pour!

 

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