I’m starting to realize that I love to pickle fruits and veggies. The sweet, tart brine lends such incredible flavor and freshness to many types of seasonal produce. I love having a jar of something special in my fridge that I can easily pop into most any salad.
Fresh cranberries are the star in the jar today! Tart and tangy cranberries bathe in a brine of apple cider, brown sugar, cinnamon sticks, whole cloves, mixed peppercorns, juniper berries, partially dried ginger and grated orange zest. Sweet and spicy!
I wish fresh cranberries could be eaten like grapes. But let’s face it. They need a little cooking and some assistance in the flavor department. Brown sugar and warm spices are just the thing to put the zing in these cider poached cranberries.
No canning techniques or special equipment is needed. Once the brine is boiling you add the cranberries and cook for just 2-3 minutes. Let them cool to room temperature and refrigerate for 24 hours (48 is even better)! This small batch of pickled cranberries will keep refrigerated for 3-4 weeks.
So if the season has you eager to enjoy cranberries again, but you are tired of the sauce, try this fast and easy pickling recipe. These sweet, tart and spicy cranberries are the perfect accents to your fall and winter salads. Put them alongside your cheese boards. Or toss them into a holiday cocktail!
- 2 cups of fresh cranberries
- 1 cup of apple cider vinegar
- ¾ cup of light brown sugar
- 2 whole cinnamon sticks
- 1 teaspoon of kosher salt
- 1 teaspoon of whole cloves
- 1 teaspoon of juniper berries
- 1 teaspoon of mixed whole peppercorns
- ½ teaspoon of partially dried ginger (I use Gourmet Garden)
- 2 teaspoons of fresh orange zest
- In a small saucepan, bring all of the ingredients except the cranberries to a boil.
- Add the cranberries and cook for 2-3 minutes, until the cranberries just begin to split.
- Remove from the heat and pour everything into a mason jar or storage container.
- Allow to cool to room temperature.
- Then cover and refrigerate at least 24 hours, but 48 hours and beyond is better!
- Will keep covered and refrigerated for 3-4 weeks.