Make Ahead

Pickled cranberries

December 23, 2010
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

  • Makes 3 eight ounce mason jars
  • 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
In This Recipe
  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.

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  • Sagegreen
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