Make Ahead

Pickled Cranberries

December 23, 2010
2 Ratings
  • Makes 3 eight ounce mason jars
Author Notes

Inspired by pickled grapes I just made a small batch of these. Although you could modify this recipe for canning, I am suggesting this version for the fridge. —Sagegreen

What You'll Need
  • 1.5 cups cider vinegar
  • 3/4 cup water
  • 1.5 cups organic cane sugar
  • 1.5 ounces maple syrup
  • 2 ounces acacia honey
  • 1 inch piece of ginger, sliced thin
  • peel of one orange
  • 1 lemon, sliced thin, pits removed
  • 1/2 teaspoon coriander (whole berries)
  • 12 ounces whole fresh cranberries, stems removed
  1. Combine vinegar, water, sugar, syrup, honey, ginger, spices, orange peel and lemon in a large saucepan. Bring to a boil.
  2. Add the cranberries and cook until the skins begin to crack (under 10 minutes). Remove the cranberries with other selected fruit and let cool.
  3. Add the cooled cranberries with company to the mason jars. Reheat the vinegar mixture to a boil. Pour over the berries. Seal and let cool. Refrigerate. Let the flavors evolve for a few days. Serve with cheese, roasts, and anyway you would use pickles. You will have leftover cranberry vinegar pickling liquid, which I used to poach some fresh pears....gorgeous color.

See what other Food52ers are saying.

  • hardlikearmour
  • Sagegreen
  • J. A.
    J. A.

4 Reviews

J. A. December 26, 2010
I have so many frozen cranberries I bought from the farmers' market and this recipe would be perfect.
Sagegreen December 26, 2010
Thanks! We had some yesterday and everyone enjoyed them...but were a bit afraid to try them at first! With the leftover liquid I also poached some pears, which are really nice.
hardlikearmour December 23, 2010
Nice! I'm going to have to make some of these.
Sagegreen December 23, 2010
Thanks. I am going to polish off the grapes by the end of this week, so thought the cranberries would be fun for the holidays!