Orange Tart Cherry Shrub
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1 cup fresh or frozen cherries, pitted
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1/2 cup sugar
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1 cup freshly squeezed orange juice
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1 cup Bragg Orange Tart Cherry apple cider vinegar
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1 inch piece fresh ginger, thinlysliced
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1 cinnamon stick
In this recipe:
- Muddle together the cherries and sugar in a bowl. Stir in the orange and let sit at room temperature for 2 hours.
- Add the apple cider vinegar and the ginger. Muddle well. Transfer the mixture to a quart-sized jar or container. Add cinnamon stick. Stir mixture, cover and refrigerate for 2 days.
- After 2 days, open the jar and muddle very well. Strain mixture through a fine-mesh strainer into a clean 32-ounce glass jar.
- The shrub will keep for up to a week in the refrigerator. Sip as is or dilute with still or sparkling water.
