Pickled Cranberries

Pickled Cranberries

Yields: ~2 pints
Time: 20 minutes active + 24 hours pickling

Ingredients

• 3 cups fresh cranberries (rinsed, stems removed)

• 1 cup apple cider vinegar

• 1 cup water

• 1½ cups sugar

• 2–3 cinnamon sticks

• 6–8 whole cloves

• 1 tbsp black peppercorns

• 1–2 slices fresh ginger (optional)

• 1 strip orange peel (optional)

Instructions

1. Prep the jars:
   Use two clean pint jars (sterilizing optional for refrigerator pickles).

2. Make the brine:
   In a saucepan, combine:

   • vinegar

   • water

   • sugar

   • cinnamon

   • cloves

   • peppercorns

   • ginger/orange peel (if using)

   Bring to a boil, then simmer 3 minutes until the sugar dissolves.

3. Add cranberries:
   Add the cranberries to the simmering brine.
   Cook 1–2 minutes, just until they begin to slightly split — don’t overcook.

4. Fill the jars:
   Divide the cranberries and spices between jars.
   Pour hot brine over the top to submerge.

5. Seal + chill:
   Let cool, then refrigerate.
   Wait 24 hours before eating for full flavor.
   Keeps up to 1 month in the refrigerator.

Serving Ideas

• With brie, goat cheese, or aged cheddar

• Spoon over roast turkey, ham, or pork

• Stir into cocktails (amazing in a gin + tonic or spritz!)

• Add to salads with nuts and soft cheese

• Use as a holiday gift in pretty jars