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
3 eight ounce mason jars
organic cane sugar
inch piece of ginger, sliced thin
peel of one orange
lemon, sliced thin, pits removed
coriander (whole berries)
whole fresh cranberries, stems removed
In This Recipe
Combine vinegar, water, sugar, syrup, honey, ginger, spices, orange peel and lemon in a large saucepan. Bring to a boil.
Add the cranberries and cook until the skins begin to crack (under 10 minutes). Remove the cranberries with other selected fruit and let cool.
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.