Pickled Cranberries
These pickled cranberries are easy to make and full of tart-sweet flavor.
Servings: 28 servings, makes 4 pints
Equipment
Ingredients
- 9 cups fresh cranberries Three 12-ounce bags
- 3 cups cider vinegar
- 3/4 cup water
- 2 cups white sugar see note
- 2 whole cinnamon sticks
- 1 inch fresh ginger thinly sliced
- 1 tsp. allspice berries
- 1/2 tsp. whole cloves
- 1/2 tsp. black peppercorns
Instructions
- Prepare water bath canner, pint jars, and two-piece canning lids.
- In a large saucepan, combine the vinegar, water, and sugar and bring to a boil. Add the cinnamon sticks.
- Gather the ginger, allspice berries, whole cloves, and peppercorns in a spice sachet or in cheesecloth. Add to the brine.
- Carefully stir in the cranberries and allow them to cook for 5 to 7 minutes or until they begin to pop and the brine is once again boiling.
- When the timer has gone off, remove the cinnamon sticks and spice sachet. Discard the whole spices and sachet. Remove the saucepan from the heat.
- Use a slotted spoon to divide the cranberries among 4 pint-size jars. Pour the brine over the cranberries, leaving 1/2 headspace at the top of each jar.
- At this point, you can either let the contents of the jars come to room temperature before storing as a fridge pickle, or the jars can be processed in a hot water bath canner for 10 minutes.
Notes
*If I have it on hand, I also like to use maple sugar or a mix of maple sugar and white sugar when making pickled cranberries. The original recipe used coconut sugar, which I don't care for, but it works well if that suits your tastes.
Nutrition
Calories: 76kcal | Carbohydrates: 19g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 50mg | Fiber: 1g | Sugar: 16g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.2mg