Sous Vide Red Wine Plum Shrub
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
“Drinking vinegar” is the hip new term for “shrub,” a colonial-era - well - drinking vinegar. Like other old-fashioned beverages, you’ve probably noticed shrubs popping up on cocktail menus over the last few years.
According to the Food Lover’s Companion, “colonial-day shrubs were spiked with liquor, but today fruit juice, sugar and vinegar drinks are usually nonalcoholic. Shrubs are served over ice, with or without soda water.”
This surprising, seasonal shrub is made with red wine and plums.
We recommend serving it over ice with club soda for a fun, flavorful sous-vide improvement on a wine spritzer.
Ingredients for 12
2 cups (473 ml) red plum, pitted and diced
1 cup (237 ml) ultrafine sugar
1 cup (237 ml) red wine
1 cup (237 ml) red wine vinegar
1 cinnamon stick
1/2 teaspoon (2.4 ml) vanilla bean paste
Set the Anova Sous Vide Precision Cooker to 180°F.
Add all ingredients to a plastic zip-seal bag and cook for 90 minutes.
Strain out and discard cinnamon, clove, and plums. Refrigerate in an air-tight container for up to one month.