Cranberry Bog Fog

★★★★★ 3 Reviews
wmnofoz avatar
By Pam Ellingson
from Wichita, KS

Just thought I would try something new in the Drink department tonight. Found a recipe for a Cranberry Shrub, which was a colonial way of preserving fruit to add to drinks by adding sugar and vinegar. The suggestion was to try it with vodka and tonic. Here it is, My Cranberry Bog Fog.

prep time 5 Min
cook time 25 Min
method Stove Top


  •   1 pkg
    cranberries, fresh or frozen (12 oz)
  •   3/4 c
    agave nectar
  •   1 tsp
    orange zest
  •   3/4 c
    seasoned rice wine vinegar or champagne vinegar
    juice one orange (about 1/3 to 1/2 c)
  •   1 oz
  •   2 to 3 Tbsp
    cranberry shrub mixture
  •   8 oz
    tonic water
    orange slices, twists and/or cranberries to garnish

How To Make

  • 1
    In a small saucepan place cranberries, agave nectar, orange zest, vinegar and orange juice. bring to a boil over high heat, then turn down to low and simmer until berries are completely broken down, 10 to 20 minutes. Let cool and then press the mixture through a fine strainer into a bowl. Discard skins. Place strained fruit pulp into a storage container and refrigerate (Will store for up to three months in the fridge. When stored in the fridge, this will set up like jellied cranberry sauce so you will need to heat it slightly when using it cold to make it mix more easily.)
  • 2
    To mix: Pour 1 oz vodka in a tall glass, add about 2 Tbsp of the cranberry shrub mixture and stir well. Add ice to your liking and fill the glass with tonic water. Stir to mix and garnish.
  • 3
    Note: If the berry mixture is too tart, just add some more agave nectar to taste. It is not going to taste sweet like a syrup, but should give a light tartness to the drink.