Pickled Cranberries #CranberryWeek

Here we are in the second day of #CranberryWeek hosted by Caroline of Caroline's Cooking. See all the other recipes being shared today as part of Cranberry week - follow #cranberryweek for all the tasty cranberry creations:

• Apple Cranberry Mimosas from The Crumby Kitchen
• Cranberry Chicken Salad Wrap from Making Miracles
• Cranberry Dijon Ham from Cookaholic Wife
• Cranberry Cider Punch from Sew You Think You Can Cook
• Cranberry Margaritas from A Kitchen Hoor's Adventures
• Cranberry Orange Wild Rice from Jonesin' For Taste
• Fresh Cranberry Muffins from Family Around The Table
• Pickled Cranberries from Culinary Adventures with Camilla
• Salad with Cranberry, Pear, Walnuts & Gorgonzola from Palatable Pastime

If you have read my blog for any amount of time, you'll probably know that I love to pickle things. I have pickled everything from Golden Cauliflower, Peppers, Red Onions, Green Tomatoes, Radishes, and even Blueberries. For this event, I decided to try my hand at pickled cranberries.

Pickling takes the naturally sweettart nature of the cranberry and amps it up. You can use these as a condiment for meats such as turkey or ham, however, since this is really just a fruit shrub, try it with a glug of sparkling water for a flavorful homemade soda...or add it to a splash of booze for a seasonal libation. 

Ingredients

• 1 C organic granulated sugar
• 1 C vinegar
• 1 whole cinnamon stick
• 2 star anise
• 1⁄2 t fennel seeds
• 1⁄2 t dill seeds
• 1⁄2 t caraway seeds
• 1⁄2 tsp. black peppercorns
• 1 t juniper berries
• 1⁄2 t salt
• 1⁄2 lb fresh cranberries, rinsed

Procedure

Bring sugar, vinegar, cinnamon, and spices to a boil in a saucepan over medium heat. Heat, swirling until sugar is dissolved, approximately 3 minutes. Add the cranberries to the pot and cook until cranberries pop open, approximately 4 to 6 minutes. Spoon the cranberries and spices into a sterile glass jar. Pour the liquid over the top. If you have a pickle pebble, place it on the top to keep the cranberries submerged.

Let pickles soak, refrigerated, for at least 48 hours before enjoying!