Pickled Cranberries
Preserving cranberries is the best way to enjoy the tart, acidic fruit well after its short growing season is over.
Source: The Seattle Post-Intelligencer
FROM THE
RECIPE:
While the fresh cranberry season is short, it easily can be stretched into overtime. Berries last in the refrigerator for around six weeks and can be frozen for up to a year. Buy them now -- they're actually in short supply much past Thanksgiving -- and they can star in meals long after the turkey is gobbled.
Get the Recipe from The Seattle Post-Intelligencer
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