I went on a canning spree last summer (crazy pregnancy hormones) and now I've got several jars of pickled cranberries, cranberry chutney and pickled apples that I have no idea how to use. The pickled apples are not good eaten on their own - they have a very strong clove flavor. I also several jars of canned beets and pickled beets from my grandma that I don't know what to do with. Any ideas on how to use these up?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)