Monday, November 13, 2017

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:

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. 


  • 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

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!

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