Dr. Nandi’s Thanksgiving Cider Shrub

Dr. Nandi's Thanksgiving Cider Shrub



  • 2 cups sugar
  • 4 cinnamon sticks
  • 1 vanilla bean split and scraped
  • 2 Tbsp whole cloves
  • 2 Tbsp whole allspice
  • 1 large black cardamom pod slightly crushed
  • 1 quart apple cider
  • 1 1/2 cup apple cider vinegar
  • 2 inch nub fresh ginger sliced thin
  • 2 apples quartered and sliced thin
  • Peel of 1/2 orange
  • Peel of 1/2 lemon


  • In a large pot, combine sugar, cinnamon, vanilla bean, cloves, allspice, and cardamom. Place over high heat.
  • Once the sugar begins to melt and caramelize slightly in places, stir occasionally to ensure somewhat even caramelization and some toasting of spices.
  • Once sugar is all melted and caramel is almost the color of maple syrup, remove from heat and carefully add cider, then vinegar, ginger, apple and citrus peels.
  • Return pot to heat, bringing to a gentle simmer over medium heat.
  • Stir occasionally. Once all sugar has melted back down, remove from heat and allow to cool to room temperature before pressing through a fine mesh strainer.
  • Keep chilled, shaking gently before using as shrubs tend to separate a little in storage.
  • Keeps for at least a month.
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