Pickled Cranberries

A bit of a weird one, but people have thought these are good, and I am definitely eager to try them in chicken salad. They’d also be good on a cheese platter, and I’m sure you could make some sort of weird cocktail with the brine after, were you in the mood. They’re sweet, in a way that reminds me of bread and butter pickles, but also plenty tart. It’s an unusual flavor worth trying!

Ingredients:

  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 1 teaspoon kosher salt
  • 2 cinnamon sticks
  • 1/2 teaspoon whole cloves
  • 2 cups fresh cranberries

Combine the vinegar, sugar, salt, cinnamon sticks, and cloves in a small pot. (I was doing a triple batch, so needed a bigger pot!) Boil for 2 minutes, then add the cranberries and boil an additional 3 minutes, until you start to hear the berries begin to pop.

Remove from the heat and pour into a 1 pint canning jar. Cover, cool to room temperature, then store in the refrigerator at least 48 hours before eating.

If you’re into canning and want to save these, you can take them from the stove to the hot water bath canner, processing for 15 minutes.

Pickled Cranberries

From HGTV.

  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 1 teaspoon kosher salt
  • 2 cinnamon sticks
  • 1/2 teaspoon whole cloves
  • 2 cups fresh cranberries

Combine the vinegar, sugar, salt, cinnamon sticks, and cloves in a small pot. Boil for 2 minutes, then add the cranberries and boil an additional 3 minutes, until you start to hear the berries begin to pop.

Remove from the heat and pour into a 1 pint canning jar. Cover, cool to room temperature, then store in the refrigerator at least 48 hours before eating.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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