Recipe for pickled cranberries
Makes about 1 quart or enough
to serve 8
If you love pickles, you’ll go crazy over these sweet-tart cranberries. Prepare them a few days before the big feast to let the flavors of cinnamon, cloves, allspice, ginger, and orange infuse as the sharpness of the vinegar mellows. Stir a few times a day to ensure even brining.
|2½||cups cider vinegar|
|1||tablespoon whole cloves|
|1||tablespoon whole allspice berries|
|1||piece (2 inches) fresh ginger, thinly sliced|
|Pared rind of 2 oranges, cut in thin strips|
|24||ounces fresh cranberries|
1. In a saucepan, bring the vinegar and sugar to a boil, stirring constantly. Add the cinnamon, cloves, allspice, ginger, and orange rind. Simmer for 8 minutes. Add the cranberries and cook for 1 minute, or until the skins begin to crack.
2. Immediately, transfer the mixture into a heatproof bowl just large enough to fit the fruit and brine (the cranberries will float if the container is too large; if so, cover the berries with a plate).