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Pickled Cranberries Recipe

Elevate your holiday table with these vibrant and tangy Pickled Cranberries! Marisa McClellan's recipe transforms ordinary cranberries into a culinary gem. Perfect for adding a burst of flavor to salads as a cranberry vinaigrette, complementing the richness of a double-cream brie, or simply enjoyed on their own. The secret? A simple brine and a bit of patience. Make a batch today and enjoy the delicious results tomorrow!

Prep Time 30 mins
Cook Time 1470 mins
Calories 936.4 kcal
Protein 2g
Rating 5.0 (1 Reviews)
Pickled Cranberries 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pickled Cranberries

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How to Make Pickled Cranberries

  1. Prepare a boiling water bath and three pint jars. Sterilize jars and lids.
  2. Place lids in a small saucepan of water and bring to a gentle simmer to sterilize.
  3. Wash 1 pound of cranberries thoroughly and remove any stems or damaged berries.
  4. In a medium saucepan, combine 1 cup white vinegar, 1 cup sugar, and 1 cup water. Bring to a boil, stirring until sugar dissolves.
  5. Add 2 cinnamon sticks to the brine.
  6. Place 1 teaspoon allspice berries, 1 teaspoon whole cloves, 1 teaspoon black peppercorns, and 1 teaspoon juniper berries in a spice bag or tea ball. (Alternatively, tie these spices in a cheesecloth bag).
  7. Add the spice bag to the boiling brine.
  8. When the brine is boiling vigorously, add the washed cranberries.
  9. Stir gently and cook for 3-7 minutes, or until the cranberries begin to pop and the brine returns to a rolling boil.
  10. Remove the pot from the heat.
  11. Remove the spice bag and cinnamon sticks. Break the cinnamon sticks in half and set aside.
  12. Using a slotted spoon, carefully ladle the cranberries into the prepared jars, leaving 1/2 inch headspace.
  13. Cover the berries completely with the brine, leaving 1/2 inch headspace.
  14. Place one half of a cinnamon stick into each jar.
  15. Wipe the jar rims clean. Apply lids and rings.
  16. Process in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary.
  17. Remove jars from the canner and place them on a folded kitchen towel to cool completely.
  18. Once cool enough to handle, remove the rings and check the seals. Press down on the center of the lid; it should not flex.
  19. Any unsealed jars should be refrigerated and consumed within a week.
  20. Let the sealed jars sit for at least 24 hours before eating to allow the flavors to meld.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

840g

Fat

0g

Carbs

77g

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Starters Appetizers & Snacks Salads Sweets & Sides Side Dishes American Vegetarian Gluten Free Fall Recipes Holiday Recipes

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Time To Make Course Main Ingredient Cuisine Preparation North American Jams And Preserves Condiments Etc Fruit 1 Day Or More Easy Garnishes