Gluten-Free Apple-Cinnamon Shrub Syrup
Makes 3 cups of gluten-free apple cinnamon syrup.
Cinnamon and cardamom transform apples, maple syrup and apple cider vinegar into a soothing gluten-free syrup. Enjoy this shrub in beverages and by the spoonful. The apples become slightly pickled; they can be eaten alone, combined with sweet potatoes or winter squash or added to cooked red cabbage for a sweet-tart dish.
1 cup apple cider vinegar
⅔ cup pure maple syrup
3 medium organic unpeeled apples, washed, diced 1 cinnamon stick or 1 teaspoon ground cinnamon (preferably Ceylon cinnamon)
¼ teaspoon crushed cardamom seeds or cardamom powder
1. In a 2-quart wide-mouth mason jar (or a glass pitcher with a lid), mix apple cider vinegar and maple syrup together until thoroughly combined.
2. Add apples, cinnamon and cardamom. Seal the jar and shake to blend all ingredients.
3. Place the jar in the back of your refrigerator 5 to 7 days. Beginning on day 5, taste the shrub. When you’re happy with the flavor, strain the shrub, pressing the solids firmly to remove all liquid. Reserve apples for another use.
4. Place strained shrub in a clean jar and store it in the refrigerator up to 2 months. The flavor will continue to mature as it sits in the refrigerator.