Fruit Shrub

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Preserving Method: Fermentation

1. Combine crushed fruit and sugar in a 1-qt. canning jar. Cover and shake to combine. Chill 1 to 3 days or until sugar dissolves and fruit releases its juice.

2. After 1 to 3 days, pour fruit mixture through a wire-mesh strainer into a 2-cup glass measuring cup, pressing with the back of a spoon to release as much juice as possible (about 3⁄4 cup); discard solids. Stir in vinegar. Transfer mixture to a 1-pt. jar. Cover with lid and chill 2 weeks before serving.