Vegan Bites: Ginger Cranberry Shrub & Sauce

Finishing off our Serial Garden week with fresh rice wraps and Cranbucha!

Testing out several shrub recipes since the Blueberry Lavender hit. 

Ginger Cranberry Shrub

~1-2c cranberries

~2T fresh ginger juice (grate & squeeze)

~zest of 1-2 lemons

~1c cane sugar

~1c apple cider vinegar

Mash/blend until resembles wet sand. Store in jar in fridge 2-4 days, shaking occasionally.

Strain and set aside pulp (to make cranberry sauce). Reserve syrup for kombucha flavouring.

Ginger Cranberry Sauce

~pulp from shrub

~3T cornstarch, mixed with 3T water

Place pulp in pot on medium heat.

Stir cornstarch and water together, prior to adding to pulp (cornstarch will clump if not pre-whisked with water). Slowly stir cornstarch mixture into simmering pulp. Continue to simmer until sauce thickens.

Serve as cranberry sauce, alongside fresh rice wraps.

Fresh Rice Wraps

~dried wraps

~shredded red cabbage

~fresh basil leaves

~fresh spinach

~oil & salt

Toss shredded cabbage with oil and salt. Tear up basil leaves and add.

Moisten wraps one-by-one in a pan of warm water. Transfer to cutting board to roll in veg.