Cranberry Ginger Shrub

What is a shrub? It's like a simple syrup...only with vinegar. Does that sound weird? I've become a bit obsessed with tart and spice, so it didn't bother me at all. It may turn people off though- just say it's awesome. They will agree.

I'd been wanting to make a ginger shrub for a while, but since we're in the middle of The Great Cranberry Overbuying Experiment of 2011 (now extended into 2012), it seemed like a good idea to add some of that as well. Our freezer is full. God help us.

Cranberry-Ginger Shrub (recipe slightly adapted from Well-Fed Everyone)

• 1 1/2 cups water
• 1 1/2 cups sugar
• 4 cups fresh cranberries
• 1 giant piece of ginger, peeled and diced (exact amount up to you- I err on the side of way too much)
• 2 cups apple cider vinegar

For me the right amount of ginger is one that attacks your face with spice. So I can't say how much I added to the shrub, but it was a decent amount.

After peeling and dicing the ginger heat up the water and sugar in a nonreactive pot. Once the sugar dissolves, add the ginger and let it simmer for 10 or so minutes to really get the flavor in there.

While that's simmering, rinse and pick through your cranberries. Add them to the pot and simmer, stirring every once in a while.

Let it get nice and thick- at least 15 minutes, maybe longer. Then add the vinegar and let it simmer for another five minutes to let the flavors meld.

Take it off the heat and let it cool a bit, then put a strainer over a large bowl and pour the contents of your pot through it. Take a spoon and press down on the berries to get all the lovely juice out.

Let it cool on the counter, then pour it into a bottle and stash it in the fridge.

Once it's cool it's great added to seltzer, maybe a little rum if you're in the mood. It's also great added to a mug of warm water. Such a wonderfully versatile beverage, I'll definitely be making more.

Pickles!

So...these are refrigerator pickles, not puttin' up pickles. Eventually I'll get one of those canning kits and go crazy, maybe once they go on clearance at Target.

Anyway, these are both delicious, and adaptations from one of my favorite cooking shows I never get a chance to watch anymore: Good Eats. Such a fan of what that show does, and so sad to hear that it's ending soon. Here's hoping it'll go on Netflix streaming, yes?

Spicy Curry Pickled Carrots (adapted from Good Eats)

Ingredients:

• Baby carrots
• 1 cup water
• 1 cup sugar
• 1 1/2 cups apple cider vinegar
• 1 teaspoon garlic powder
• 1 1/2 teaspoon curry powder **(next time I'll add more)
• 1 1/2 teaspoons kosher salt
• 2 teaspoon chili flakes **(next time I'll add more)

Place your carrots in a quart sized glass jar, as many as will fit (I used a lovely Slom from IKEA, which leaks a little- so that was fun!). Carrots float apparently- something I learned while making this- so cram 'em in or you'll have a sad little space of empty brine on the bottom of you jar that will mock you. I know from experience.

Place the rest of the ingredients in a small, non-reactive pot and bring to a boil. Once it's boiled for a few minutes pour the hot liquid over your carrots. I transferred mine from the pot to a measuring cup with a spout for an easy/non-scalding pouring experience. Let cool for a bit, then close the jar and let cool to room temperature before placing in the fridge. Wait a few days before eating.


Rosemary Pickled Beets (adapted from Good Eats)
Ingredients:

• 2 cans sliced beets
• 1 large sweet onion, frenched
• 2 (or 3, or 5) cloves of garlic, smashed
• 2 sprigs rosemary
• 1 cup apple cider vinegar
• 1 1/2 teaspoons Kosher salt
• 1/2 cup sugar
• 1 cup water

Uncan your beets, rinse them off in a colander to remove excess salt. Let them hang out in there for a while while you prep everything else- i.e. french your onion, smash as much garlic up as you'd like, and pull the rosemary leaves off the stems.

Put the sugar, water, apple cider vinegar, salt, garlic, and those rosemary leaves in a small non-reactive pot and bring to a boil. Once the pot has boiled for a few minutes, remove from the heat and pour your brine through a strainer into a measuring cup.

Take the rosemary leaves and garlic from the strainer and mix them with your onions. Then layer the beets and onion mixture in your jar. You'll probably have a bit of each left over. I made a sandwich with mine, with some roasted garlic hummus on the bread and a few slices of cucumber. Very tasty. Anyway-

Pour the brine over the beets and onions, let them cool for a bit, then close your jar and let cool to room temperature before placing in the fridge.

Per the episode, they'll technically be pickles within 12 hours, but they'll taste better if you wait a week. It's hard, I know.