Tuesday, October 3, 2017

Pickled Cranberries

Pickled Cranberries, say what? Yes, you heard me right ... pickled cranberries! Oh my goodness, just trust me, these are the next thing you'll want for your holiday table! 

Serve with Brie or other soft cheese on your cheeseboard, with a variety of crackers, nuts and berries. Sweet, tart and tangy, they have a robust flavor that can't be beat. These bad boys would also be awesome with a roast turkey or holiday ham.

Truthfully, I want to know where they've been all my life!

2 cups cranberries, fresh or frozen
2 cups sugar
1 cup red wine vinegar
3/4 cup white wine vinegar
1/4 cup red apple balsamic vinegar, or any dark fruity balsamic vinegar
2 tsp. dried orange zest
2 tsp. whole allspice berries
2 tsp. whole cloves
1 tsp. ground nutmeg
1 1/2 tsp cinnamon

Place all ingredients, except the cranberries, in a large saucepan. Bring mixture to a boil, stirring occasionally, and stir in the cranberries. Reduce heat slightly and let simmer 5-10 minutes or until berries begin to burst.

Ladle berries and brine into 8 oz. mason jars, leaving 1/4-inch head-space. Put on lids and rings, securing just finger tight, and process jars in boiling water bath or steam canner, 10 minutes. 

Remove jars and let sit 24 hours undisturbed on your kitchen counter-top. Jars are sealed when button on lid is fully depressed and won't flex up and down. 

Store in pantry up to one year.

Cook's note - When serving, carefully remove allspice berries and whole cloves. 

Yield: 4 - 8 oz. jars



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