In a small saucepan, combine the cranberries, honey, and ginger. Simmer just until warm, about 5 minutes; the fruit shouldn’t be very cooked. Transfer the mixture to a blender along with the cider vinegar, wine vinegar, and orange blossom water and purée until smooth. Stir in the orange blossoms, then transfer the mixture to a 1 quart/1 L jar. Press a piece of parchment paper or plastic wrap directly against the surface of the purée, then cap the jar tightly. Leave to infuse at room temperature for 4 days. Strain the mixture through a fine sieve, pressing hard on the solids to extract all of the liquid. Discard the solids. Pour the shrub into an airtight container and refrigerate for up to 3 months.
Serving SuggestionsMake a sparkling nonalcoholic drink by mixing 1 1/2 oz. (44 ml) shrub with 4 oz. (118 ml) sparkling water. Use in cocktail mixes, stir into sauces and vinaigrettes.
