Pickled Cranberries
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
1 d
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Total Time
1 d 30 mins
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Servings
12
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Calories
78 kcal
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Course
Condiments
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Cuisine
American
Pickled Cranberries
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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
- 8 oz cranberries pint box, package
- 1 cup apple cider vinegar
- 1 cup sugar granulated white
- 1/4 teaspoon ground cinnamon
- pinch ground allspice
- pinch cloves ground
- black pepper a couple grinds
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.
Notes
- Save any leftover brine to mix with club soda for a refreshing "shrub" or with olive oil for a tasty salad dressing.
Nutrition Information
Show Details
Calories
78kcal
(4%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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