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.
Yield: makes 5-6 Half-Pints
- 3 cups sugar
- 3 cups apple cider vinegar
- 3 sticks cinnamon, broken in half
- 1 tsp. whole allspice
- <sup>1</sup>⁄<sub>2</sub> tsp. whole cloves
- <sup>1</sup>⁄<sub>2</sub> tsp. black peppercorns
- <sup>1</sup>⁄<sub>4</sub> tsp. juniper berries
- 1 <sup>1</sup>⁄<sub>2</sub> lb. fresh cranberries, rinsed
- <sup>1</sup>⁄<sub>2</sub> tsp. Kosher salt
- Bring sugar, vinegar, and cinnamon to a boil in a 4-qt. saucepan over high heat; cook, stirring, until sugar is dissolved, about 3 minutes. Tie allspice, cloves, peppercorns, and juniper berries in cheesecloth and add to saucepan with cranberries; cook, stirring occasionally, until cranberries pop open, 4-6 minutes; discard spice packet. Divide cranberries and cinnamon stick halves between 6 sanitized 8-oz. glass jars with resealable lids and follow "Canning with a Boiling Water Bath" procedure.
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