Ginger Pulp Tisane and Leftover Wine and Brine to Make Mustard
Tips from Aisling Gammill of Water Bear Bar in Boise, ID

Cranberry Shrub and Using the Leftovers to Make Cranberry Jam

These recipes come from Tamir Ben-Shalmon of Bull Valley Roadhouse in Port Costa, CA. 

The jam is flexible and a great way to save what you would think is waste.  There was so much left over.   The cranberry jam we make is a bit savory, and other hearty and earthy herbs work well.  Rosemary is a great example.  First year I did both and I think I added orange zest this year.  The cranberry jam is also supposed to be a bit savory for Bull Valley so that we can control the sweetness for the cocktails.   

 

Cranberry Shrub:

450g fresh cranberries

300g unrefined sugar(evaporated cane)

225g water

200g white wine vinegar

200g apple cider vinegar

pinches of kosher salt

Combine cranberries, water, & vinegars in a container that covers the cranberries completely.  The wider or flatter the container the better, or suppress the cranberries down with a plate.  Let sit over night or about 20 hours.  Transfer to a pot and place on burner.  Turn heat all the way up.  Put the sugar in the pot.  Stir until the sugar is completely diluted.  Bring heat down to medium.  Stir periodically until there is a soft simmer.  Turn up burner if you need to.  Avoid boiling.   Keep stirring and simmering softly until the cranberries start cracking.  Take off the heat and strain the mixture through a chinois or super fine mesh.  You will have to push as much as you can through the strainer.  Save the mushy cranberries in a container in the fridge.  Cool the liquid down.  Taste for sweetness after it is cold.  Add more sugar to taste.

 

Cranberry Jam:

1 qt cranberry shrub solids/mush/leftovers

½ cup of water

½ cup of unrefined sugar

8 sprigs of thyme

pinch salt

Combine cranberry, sugar and water in a wide pot that allows the mixture to be no more than 2 inches in height.  Turn heat up to medium and stir periodically.  Add thyme by sliding the leaves off the stems.  It’s ok to leave the stems in.  Add salt and continue to simmer until you get the consistency you want.  You can add water add sugar to adjust consistency.  Keep tasting through.  Cooking time is approximately one hour.  Cooking time will be longer if you are making adjustments.  

The jam is ready for use at this point.  We do put them in sanitized mason jars and the remainder in a cambro, all stored in the fridge.  My batches are good a year from creation.