A fixture at Thanksgiving dinner and throughout the holiday season, cranberries are native to America and have been enjoyed as a food staple since well before the Pilgrims showed up. Available from September through the end of the year, the tart, red berries bring a bright bite to all they touch and we aim to eat our fill in dishes both sweet and savory before the year is done.
I know pickling cranberries might not leap to mind when the autumn crop finally shows up, but in a sweet brine spiked with fall spices, the beautiful color and unique flavor of pickled cranberries are positively irresistible.
This easy pickling recipe puts a new spin on the seasonal berries and is sure to get attention when added to charcuterie, used as a condiment for ham or poultry or added to your favorite sparkling holiday cocktails.
Cranberries are highly acidic and this recipe will stand up to water bath canning, but this “quick pickle” recipe can go from jar to plate in just a day or two stored in the refrigerator.
- 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 vinegar, sugar, salt, cinnamon sticks and cloves in a small pot and bring to boil for 2 minutes.
Add cranberries to pot and continue to boil about 3 minutes, until cranberries begin to split.
Remove from heat and transfer into a one pint canning jar.
Cover and cool completely.
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