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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
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Ingredients
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1.5 cups
cider vinegar
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3/4 cup
water
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1.5 cups
organic cane sugar
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1.5 ounces
maple syrup
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2 ounces
acacia honey
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1
inch piece of ginger, sliced thin
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peel of one orange
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1
lemon, sliced thin, pits removed
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1/2 teaspoon
coriander (whole berries)
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12 ounces
whole fresh cranberries, stems removed
Directions
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Combine vinegar, water, sugar, syrup, honey, ginger, spices, orange peel and lemon in a large saucepan. Bring to a boil.
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Add the cranberries and cook until the skins begin to crack (under 10 minutes). Remove the cranberries with other selected fruit and let cool.
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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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