Product Description
When it comes to fall-winter, no flavor combination is more delicious than cranberry and orange! These flavors deliciously intermingle in our Spiced Cranberry Orange Shrub Cocktail Mixer from Tait Farm Foods. This slightly sweet, slightly tart drink mixer can be used in mocktails or cocktails. Made in small batches in Pennsylvania, simply add shrub syrup to your favorite spirits for a colonial-inspired cocktail, to soda or sparkling water for a non-alcoholic option, or in sauces and dressings for added depth of flavor. This seasonal shrub is excellent in the fruit compote recipe below, as well as fall-inspired cocktails and salad dressings.
Features
- Spiced Cranberry Orange Shrub Cocktail Mixer
- 13 Oz Glass Bottle
- Made in small batches in central Pennsylvania
Ingredients: Organic sugar, cranberry vinegar (distilled white vinegar, cranberries), orange vinegar (distilled white vinegar, oranges), cinnamon sticks, orange oil, cloves
Inspiration
Shrubs were made in the 18th century from fresh fruit and sugar, left to ferment into vinegar. After fermentation, more sugar was added to the mixture, providing a tart, sweet, and refreshing syrup that could be enjoyed in cocktails, desserts, and sauces.
Recipes From Tait Farms
Champagne Shrub
We’ve replaced the orange juice of a traditional mimosa with our Shrub to create this bright and full-flavored sparkling beverage for breakfast or brunch.
INGREDIENTS:
- 1 oz. any Tait Farm Foods Shrub
- 5 oz. champagne or Prosecco*
- Slice of orange
Pour the Shrub of your choice into a stemmed glass. Top with the champagne. Garnish with the orange slice or orange rind.
*Make it non-alcoholic by substituting the champagne with chilled sparkling water, or equal parts sparkling water and lemon lime soda or gingerale.
Marinated Beet & Orange Salad
Salad Ingredients:
- 4 large beets, cooked or roasted and cut into wedges
- 2 - 3 oranges, segmented
- 5 oz. spring mix
- pine nuts (plain or toasted) or other nuts
Vinaigrette Ingredients:
- 2 Tbs. Tait Farm Shrub*
- 1 tsp. dijon mustard
- 1/4 tsp. salt
- 1/4 tsp.black pepper
- 1 small clove of garlic, finely minced
- 6 Tbs. mild oil, sunflower, lite olive oil, canola.
Whisk together the vinaigrette ingredients until well blended. Place the beets in a container and cover with the vinaigrette. Marinate the beets for several hours or over night. On individual plates or a single platter, arrange the greens. Top with the beets and orange segments. Drizzle with some of the vinaigrette. Garnish with the pine nuts or nuts of choice. Serves 4 - 6
Warm Fruit Compote
Compote (or compôte) is French for “mixture.” Tait Farm compote is basically a sweet, chunky fruit sauce. The fruit and shrub are cooked on the stovetop for a brief time until the fruit has softened. It is scrumptious when served warm alongside mascarpone, over ice cream, or topped with whipped cream.
INGREDIENTS:
- 4 large apples; peeled, cored and sliced (or pears)
- 4 Tbs. butter
- 1/2 C. dried cranberries or raisins
- 1/3 C. Tait Farm Spiced Cranberry Orange Shrub* or Shrub of choice
- 8 oz. mascarpone (or substitute ice cream or whipped cream)
- 2-3 Tbs. honey
- 1/2 C.+ crushed gingersnaps
By hand, stir the honey into the mascarpone until well blended. Set aside. Melt the butter in a skillet. Add apples and cranberries. Stir and cook until the apples soften. Add the shrub and stir to coat and glaze the fruit. Stir until the sauce thickens somewhat. Spoon into bowls; sprinkle with gingersnap crumbs and top with a dollop of the Mascarpone (or ice cream or whipped cream). Serve warm. (Serves 4)
*Ginger, Ginger Lemon and Spiced Vanilla Pear Shrubs are nice with pears. Cranberry and Raspberry Shrubs also work well.