If you’re not making your own vinegar, what are you even doing? Never buy brand-name again, with New York City jack-of-all-foods Harry Rosenblum’s latest book. This pantry staple has never been hotter, whether you’re incorporating it into cuisine or brewing a batch to drink (to your health!), Vinegar Revival is an essential book for you. Enjoy this cinnamon apple cider shrub all fall and winter long.
This recipe utilizes both the unfermented sweet cider and the product of the fermentation for a really tart, warm-spiced shrub. Rum is the best thing to mix with this, or make a refreshing spritzer with two ounces of shrub, a few ounces of Lillet and a splash of seltzer.
- 2 cups fresh apple cider (the fresher, the better)
- 1/2 cup sugar
- 1 1/2 cups homemade apple cider vinegar, or store-bought
- 1 3-inch cinnamon stick
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
For the shrub
In a small nonreactive saucepan, mix the cider with the sugar and vinegar. Stir in the cinnamon stick, ginger and nutmeg.
Heat to a simmer over medium heat and then pour the entire mixture into a clean quart-sized mason jar with a tightfitting lid, seal the jar, and refrigerate for 3 days.
Strain out the solids, discard, and use the shrub immediately. It will keep tightly sealed in the refrigerator for up to 6 months.