recipe m cranberry Gingersnap

Photo by Stuart Mullenberg

Cranberry Gingersnap

A bubbly bottle of cranberry-apple cider gains delicious complexity from a zingy ginger shrub and warming cinnamon syrup. Best of all, it’s a snap to make.


25 fresh cranberries (about 1/3 cup)

2 ½ oz. Tait Farm Foods ginger shrub

2 ½ oz. cinnamon syrup (recipe here)

750 ml. cranberry-apple sparkling cider, chilled

ice block

Tools: shaker, muddler, fine-mesh strainer

Glass: punch

Muddle cranberries in a shaker. Add shrub and syrup and shake with ice cubes. Place ice block in a punch bowl. Double strain cranberry mixture over ice block and add cider, stirring to combine without deflating bubbles. Float fresh cranberries in punch and serve.


Imbibe Test Kitchen



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