Pickling takes the natural sweet-tart nature of the cranberry and amplifies it. Like so many cranberry concoctions, this one is so, so good with turkey, chicken and ham. However, it's not just something to eat with meat. On an essential level, pickled cranberries are just a whole fruit shrub. Try a spoonful with a glug of sparkling water and a splash of gin for a bright, seasonal cocktail. This recipe comes to us from Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round.