It's fall in New England and that means it's time for apple picking! But what happens after you haul all of those beautiful, locally grown apples home?! Baking ensues. Apple pie, apple cake, apple chips, apple chutney, apple sauce... You get the picture. We've got a surplus of apples on our hands after last week's apple picking adventure, so this week I made an apple and thyme shrub from Do Preserve!
I've always loved the idea of preserving and I'm super excited to share this recipe because it's simple, quick, and tastes great. We like to add a splash of shrub to a glass of club soda from our soda stream. It's super addicting so get ready to up your soda or cocktail game with this tasty shrub! Magic elixir, anyone? ✨
Recipe from Do Preserve by Anja Dunk, Mimi Beaven and Jenn Goss
250 g (9 oz.) eating apples, grated (not peeled)
250 g (9 oz.) demerara sugar
5 sprigs of thyme
250 ml (1/2 US pint) apple cider vinegar (I used the organic apple cider vinegar that I bought at Bear Swamp Orchard - holy smokes it smells and tastes amazing!)
1. Place the grated apple, sugar, and thyme into a clean bowl, stir, cover with a tea towel and set aside for 8 hours or overnight. (I did overnight) After this time the sugar should have dissolved to form a syrup. If the sugar hasn't quite dissolved to form a syrup, stir the mixture around until the grains have disappeared.
2. Place the fruit mixture into a sieve over a bowl to catch the liquid. This should yield about 1/2 pint of syrup.
3. Pour the syrup and the vinegar into a sterilized jar, seal and shake to mix. Will keep for up to 6 months in the refrigerator.