This is a recipe for homemade cranberry shrub that was first used in the Poinsettia Cooler, a Christmas cocktail inspired by the seasonal flower that often dons holiday displays at Christmastime.
Add 200 g sugar, 220 ml apple cider vinegar, and 230 g cranberries to a saucepan.
Gently crush cranberries with a muddler.
Heat over medium heat while stirring for 2-3 minutes.
Cover pan, then heat for 4-5 more minutes.
Remove from heat and let cool for 5 minutes.
Strain shrub through a fine mesh strainer 1-2 times to remove cranberries and any sugar particles.
Pour shrub into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.