Pickled Cranberries

Name: Pickled Cranberries
Prep time: 10 min
Cook time: 20 min
Total time: 1 d 30 min
Yield: 12 serving
Ingredients: 8 oz package of cranberries; 1 cup apple cider vinegar; 1 cup granulated white sugar; 1/4 teaspoon ground cinnamon; pinch ground allspice; pinch ground cloves; a couple grinds of black pepper

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 d
Total Time
1 d 30 mins
Servings
12
Calories
78 kcal
Course
Condiments
Cuisine
American

Pickled Cranberries

Holly Espinosa

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Sweet pickled cranberries are a fresher tasting alternative to cranberry sauce. Suitable for canning--or simply refrigerate.

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Ingredients

Servings

8 oz package of cranberries pint box
1 cup apple cider vinegar
1 cup granulated white sugar
1/4 teaspoon ground cinnamon
pinch ground allspice
pinch ground cloves
a couple grinds of black pepper

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Instructions

Prepare a boiling water bath and three 6 oz jars (or two 8 oz or one pint)
Wash cranberries and pick over for any stems or bad berries.
Combine vinegar and sugar in a medium saucepan and bring to a boil. Add spices.
Once brine is boiling vigorously, add the cranberries. Stir to combine and cook for 5-7 minutes, until the cranberries begin to pop and the brine has returned to a rolling boil.
Remove pot from heat.
Using a slotted spoon, ladle cranberries into prepared jars. Cover berries with brine (see note), leaving 1/2 inch headspace.
Wipe jar rims, apply lids and rings and process in a boiling water bath canner for 10 minutes (adjusting for higher altitudes if needed).
When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in the refrigerator.
Let jars sit for at least 24 hours before eating to allow the flavors to blend.