Christmas shrub
2 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Oranges | |
| 2 | Tangerines | |
| 2 | Lemons | |
| 2 | 3\" cinnamon sticks | |
| 20 | Cloves | |
| 20 | Allspice berries | |
| 1 | Vanilla bean | |
| Split in half | ||
| 3 | cups | Sugar |
| 8 | cups | White rum |
Directions
Shrub is traditionally sipped after the meal, as you would a cordial or liqueur. It can also be mixed with an equal volume of rum, stirred with ice, and served as an aperitif.
Wash the fruits. Using a vegetable peeler, remove the zest in strips, avoiding the bitter white pith. Combine the citrus zest, cinnamon sticks, cloves, allspice, vanilla bean, 2 cups sugar, and 2 cups water in a saucepan. Bring to a gentle boil, reduce the heat to the lowest possible setting, and let the ingredients infuse for 30 min.
Strain the syrup into a large mixing bowl.
Combine the remaining 1 cup sugar and ½ cup water in a large, deep, heavy saucepan Cover the pan and bring the mixture to a boil. Uncover and cook the mixture over high heat until it caramelizes, about 5 min. Remove the pan from the heat and let cool for 5 min.
Add 1 cup rum to the caramel. Be careful; the mixture may spatter.
When the spattering has subsided, return the pan to low heat and cook the mixture, stirring with a wooden spoon, until the caramel has dissolved in the rum.
Add the caramel mixture and remaining rum to the citrus-flavored syrup. Whisk to mix. Using a funnel, pour the mixture into clean bottles. Seal with corks.
You can drink the shrub now, but it will be even better if you leave it for a week or so to let the flavors blend. Store in a cool, dark place.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 131
Submitted By DIANE LAZARUS On 12-13-95