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Pickled Cranberries
5 from 3 votes

Pickled Cranberries

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

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

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

    Cup of Yum
  1. Prepare a boiling water bath and three 6 oz jars (or two 8 oz or one pint)
  2. Wash cranberries and pick over for any stems or bad berries.
  3. Combine vinegar and sugar in a medium saucepan and bring to a boil. Add spices.
  4. 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.
  5. Remove pot from heat.
  6. Using a slotted spoon, ladle cranberries into prepared jars. Cover berries with brine (see note), leaving 1/2 inch headspace.
  7. Wipe jar rims, apply lids and rings and process in a boiling water bath canner for 10 minutes (adjusting for higher altitudes if needed).
  8. 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.
  9. 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

Calories 78kcal (4%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 78

% Daily Value*

Calories 78kcal 4%

* Percent Daily Values are based on a 2,000 calorie diet.