Mulled Cider Shrub

Ingredients

• 2 cups sugar
• 4 cinnamon sticks
• 1 vanilla bean, split and scraped
• 2 tablespoons whole cloves
• 2 tablespoons 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

Directions

1. In a large pot, add the sugar, cinnamon, vanilla bean, cloves, allspice, and cardamom, then set it over high heat. When the sugar starts melting and lightly caramelizing in spots, stir now and then so the caramel colors fairly evenly and the spices get a little toasted. When the sugar has fully melted and the caramel is nearly maple-syrup colored, take the pot off the heat and carefully pour in the cider, followed by the vinegar, ginger, apple, and citrus peels.
2. Put the pot back on the heat and bring the mixture to a gentle simmer over medium heat, stirring occasionally. As soon as the sugar has dissolved again, remove the pot from the heat and let the shrub cool to room temperature. Strain it through a fine mesh strainer, pressing as you go. Store it chilled, and shake it gently before using, since shrubs can separate a bit as they sit. It will keep for at least a month.