GROGS, NOGS, JULEPS, SHRUBS, BLUSHES, SOURS, coolers—nothing betrays the South’s rich and diverse ethnic heritage like the array of intriguing names applied to many of our alcoholic and nonalcoholic beverages. A shrub is always made with some form of berry or berry juice and can be hot or cold, plain or spiced, sweet or slightly tart. During the winter holidays, this particular shrub would be served with shortbread or pound cake at an informal afternoon social.

Makes about 2 quarts

INGREDIENTS

• 2 cinnamon sticks, cracked in pieces
• 5 whole cloves
• 1/2 lemon, sliced
• 1 quart apple cider
• 1 quart cranberry juice
• 2 tablespoons light brown sugar
• Cinnamon sticks for garnish

INSTRUCTIONS

1. Wrap the cracked cinnamon sticks, cloves, and lemon in cheesecloth and tie it securely.
2. In a large enameled pot, combine the apple cider, cranberry juice, brown sugar, and the prepared spice packet.
3. Bring the mixture to a boil.
4. Reduce the heat to low and simmer the mixture slowly for about 15 minutes.
5. Remove and discard the spice packet.
6. Serve the shrub in mugs or heavy Old-Fashioned glasses.
7. Garnish each serving with a cinnamon stick.