Pickled cranberries? Yes, you read that right! These little bursts of flavor are a far cry from the jellied sauce of your childhood Thanksgiving dinners. Imagine vibrant, jewel-toned cranberries with a delightful sweet and tangy punch that awakens the taste buds. Intrigued? Let’s dive into the wonderful world of pickled cranberries!
Why You Should Try Pickling Cranberries
Pickled cranberries are incredibly versatile. Their unique flavor profile adds a zing to cheese boards, livens up sandwiches and salads, and brings a gourmet touch to holiday dishes. Plus, the pickling process is surprisingly simple, even for beginners.
Ingredients for Pickled Cranberries
To create your own jar of these tangy treats, gather the following:
- 12 ounces fresh cranberries, rinsed and picked over
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1/4 cup water
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Pinch of salt
Ingredient Notes:
- For a milder flavor, you can substitute white vinegar for apple cider vinegar.
- Feel free to adjust the sugar to your liking, depending on how sweet you prefer your cranberries.
Equipment You’ll Need
- Medium saucepan
- Jar (pint-sized or larger) with lid
- Small bowl
Let’s Start Pickling!
-
Prepare the Brine: In your saucepan, combine the apple cider vinegar, sugar, water, cinnamon, cloves, and salt. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar dissolves completely.
-
Jar the Cranberries: While the brine simmers, add the cranberries to your sterilized jar.
-
Combine and Seal: Carefully pour the hot brine over the cranberries in the jar, leaving about 1/2 inch of headspace at the top. Seal the jar tightly with the lid.
-
Cool and Rest: Allow the jar to cool completely at room temperature. Once cool, transfer to the refrigerator and let the cranberries pickle for at least 24 hours.
