Blackberry vinegar, mandarin orange vinegar and a blackberry, raspberry, lemon, mint shrub.
With the encouragement of saragama and MunchkinRedux , i am giving shrub a shot. This is a very small quantity with the least amount of sugar I could find, I don’t expect to use this for cocktails but as a sparkling water additive. I’ll be waiting for a week or so before trying. The mandarin orange vinegar will take a month to develop.
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Beautiful first shot. I think you’ll love it!
Thank you, hope so!
I’ve been looking through this thread and didn’t see citrus vinegars. Can you share what you did? Husband just brought these beauties from one of his patients. We enjoyed eating both oranges, but the blood orange would make a pretty vinegar! I’d love to have a fast way to use it in a salad dressing.
ETA one of my favorite sources
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Wow…those are spectacular.a
My usual method is just to take a lot of peel, usually in long strips rather than in small pieces as in the mandarin. I probably use a two cup measure, add a pile of orange strips, cover with vinegar and bring just to the boil in the microwave .Let cool a bit, add strips to vinegar container and pour the hot vinegar back over the strips. I previously used TJ’s white wine Modena vinegar, but they have discontinued it, unfortunately. I’ve only used white wine vinegar for the citrus . It generally takes a month for the flavor to develop. I frequently make Cara Cara or an early orange in December for Xmas gifts for the family.
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Thank you! At what point, if ever, do you remove the strips from the vinegar?
I leave them in indefinitely. There is no need to refrigerate this vinegar, I would be reluctant to use the pulp. Same process for lemon peel but my family loves the orange!
In the spring, I make chive blossom, chervil , Chinese chives, etc.
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You know, you can lop off the top of a living pinapple fruit, core it on the stalk, and fill with a fermentable mix. Come back later. Enjoy. I think the local term is ‘skipe’ or ‘swipe’.
No reason it wouldn’t also work off the stalk…
Good to know!
From @Saregama about citrus shrubs and “oleo” sugar infusion.
Anyone making or enjoying shrubs yet? I have been enjoying a pluot one, and a peach one from last year,
and I’m working a bing cherry one. It started out as a roasted cherry recipe that I very messily seeded after roasting. My first “hot processed” shrub! I used 2 pounds 10 ounces of unpitted cherries and 4 ounces by weight of demerara sugar. They are kind of one dimensional, and there’s no way I’ll finish them in the next few days, but I think I will need to find a way to add more sugar before I add the vinegar.
I can’t decide between a recipe with mint in the book by Michael Dietz
one with pepper and thyme ,
Or one with juniper and allspice
Any one have a sweet cherry combo you enjoy?
@shrinkrap or anyone:
Can I make a peach shrub with the skins? I peeled a bunch of really nice peaches quickly, leaving some flesh on the skins, and now I regret it and want to use the skins for something. Shrub? If so… how?
Might be easier to make peach sugar or vinegar. How many cups of peels do you have! I made tea out of peach pits and dried skins on a rack then turned them into peach sugar for beverages.
3 cups?
That’s a decent amount.
I follow this recipe for shrub
You could do a 1/2 batch.
I mean I can google a thousand recipes calling for peaches. I’m looking for guidance about using only skins.
Yes, I understood your post. You said the skins have some fruit on the peel. 3 cups is a very good start for a small batch. I have used that specific guide so I shared it. If your peels are deeply flavored the peels hold enough flavor, I would try a small batch.
YMMV. I tried to be helpful and I suggested 2 other uses.
Good luck.
That’s helpful, thank you!
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Good question, good answer!
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