Orange Shrub

Combine the taste of fresh oranges with the sour flavor of vinegar to create this unique and delicious Spiced Orange Shrub. This easy hands off method creates the perfect addition to flavorful cocktails and mocktails.

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Spiced Orange Shrub Recipe for Cocktails and Mocktails

Making a shrub with whatever seasonal produce has become a regular habit. Using whatever is fresh at the time is a great way of preserving that flavor for months to come, that is if you don't use it all right away...This recipe is all about the winter citrus and preserving those flavors for the next season. 

This orange shrub is fairly basic but with the addition of spices it elevates the end result.

I have been using the orange shrub as a great non alcoholic substitute to any of the different orange liqueurs, like Cointreau or triple sec. I have even played around with adding it to a Ritual Zero Proof Margarita and it is fantastic.

It is equally as good at replacing orange juice in cocktails. Or another favorite way to enjoy it is in some plain seltzer or club soda (I swear it almost tastes like an Orange Fanta Soda, granted its been years since I have actually had an orange soda but hey even my kids liked it!)

What is a Shrub?

Before we dive into the recipe, let's quickly touch on what a shrub is.

A shrub is a concentrated syrup made from fruit, sugar, and vinegar. Traditionally shrubs were used as a way to preserve fruit flavors, since the vinegar would make the shrub last.

Sometimes also known as a Drinking Vinegar.

Shrubs are known for their concentrated flavor and tart kick from the vinegar - much stronger than most cordials or simple syrups. Shrubs add a depth and complexity to cocktails, mocktails, and even sparkling water, making it a versatile addition to any home bar or kitchen.

My method of making shrubs is extremely hands off although it does take some time. I like to use Maceration to get a strong concentrated flavor. Especially because we are using delicate flavors from oranges in this shrub. Alternatively some prefer to make shrubs using a hot method, which would entail making the a syrup on the stove and then adding the vinegar.

Maceration

This Orange Shrub uses the process of maceration. This involves the sugars breaking down the fruit and out comes the natural juices.

In the case of fresh fruit, particularly soft fruits, the fruit is often simply sprinkled with sugar (and sometimes a small amount of salt or herbs) and left to sit and release its own juices. These juices are a concentrated syrup.

Ingredients

• Navel Oranges - Or any kind of oranges, just note if you are using a smaller size orange like blood oranges you will need more oranges.
• Granulated Sugar - The orange pairs nicely with regular white sugar, although you could try to make the recipe with brown sugar.
• Spices - Cardamom Pods, Whole Allspice, Cinnamon Stick: Feel free to use this exact amount or switch it up by usin gless or different spices.
• White Wine/Champagne Vinegar - The taste of the spiced orange could be really easily overpowered if you use a stronger tasting vinegar, so either a white wine vinegar, Champagne vinegar, or Prosecco vinegar would work best.

Instructions:

Prepare the Oranges:

Start by thoroughly washing the oranges. Using a vegetable peeler, carefully remove all orange peel, trying to minimize the amount of white pith. Add the peels to a clean mason jar or similar sized jar.

With a sharp knife, remove all white pith from the oranges. Dice the orange fruit and add it to the jar with the orange peels.

Add the cinnamon stick, cardamom pods, and allspice to the jar.

Add Sugar and Macerate:

Pour the sugar over the oranges and spices in the glass jar. Cover the jar and shake well to initiate the maceration process.

If using a pint jar and not all the sugar fits right away, fill it with as much sugar as possible, shake, and let it sit for 30 to 90 minutes. Then add the remaining sugar when there is room in the jar.

Place the jar in a cool area away from direct sunlight. Let it rest for 2 to 3 days, shaking it once each day. You'll notice the syrup forming quickly with this shrub due to the high liquid content of the oranges.

Strain the Syrup:

After 2 to 3 days, strain the mixture using a fine-mesh sieve into a large measuring glass or bowl. Use a rubber spatula to press out any extra liquids from the solids.

Measure the amount of syrup obtained. Divide this quantity by 2, and add that number amount of white wine/champagne vinegar to the syrup. For example, if you have 6 ounces of syrup, add 3 ounces of vinegar.

Blend and Rest:

Mix the vinegar and syrup thoroughly. Allow the shrub to rest for an additional night to let the flavors meld together.

Storage and Serving:

Transfer the orange shrub to an airtight container for storage.

To use, add 1 to 2 ounces of the shrub to champagne, sparkling wine, or soda water. It can also be used to flavor cocktails and mocktails as a non-alcoholic substitute for triple sec or orange liqueur.