Tangy Cranberry–Black Pepper Shrub Cocktail Recipe
- 2 cups (approximately 10 ounces by weight) cranberries
- 1 tablespoon whole black peppercorns, lightly crushed
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1/2 cup water
- 36 ounces chilled sparkling wine (from 2 bottles)
- 20 dashes orange bitters
- 12 ounces chilled Cranberry-Black Pepper Shrub
- Cranberries, for garnish
- In a nonreactive saucepan, combine cranberries, peppercorns, apple cider vinegar, sugar, and water. Stir to combine. Cover and place over medium-high heat. Cook, opening the lid and stirring occasionally, until sugar dissolves and some of the cranberries begin popping open, about 10 minutes. Remove from heat, uncover, and allow to cool to room temperature, about 30 minutes. Pour entire mixture into an airtight, nonreactive container. Refrigerate at least 8 and up to 12 hours. Strain mixture twice through a fine-mesh strainer, transfer to an airtight container, and refrigerate for up to one month.
- Slowly pour chilled sparkling wine into a pitcher. Add bitters and chilled cranberry-black pepper shrub. Stir very gently to mix. Serve immediately. Individual glasses can be garnished with cranberries.
cranberries, black peppercorns, apple cider vinegar, sugar, water, sparkling wine, orange bitters, cranberryblack pepper, cranberries
Taken from www.seriouseats.com/recipes/2015/11/thanksgiving-cranberry-cocktail-shrub-sparkling-wine-recipe.html (may not work)