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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... Read more →