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    Recipe for pickled cranberries

    Food Styling by Sheryl Julian and Valerie Ryan; Photo by Keith Bedford/Globe Staff

    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.

    cups cider vinegar
    cups sugar
    3cinnamon sticks
    1tablespoon whole cloves
    1tablespoon whole allspice berries
    1piece (2 inches) fresh ginger, thinly sliced
    Pared rind of 2 oranges, cut in thin strips
    24ounces 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).


    3. Cover and refrigerate for 2 to 3 days before serving. Valerie Ryan