We love the brininess of olives or pickled pearl onions in our martinis and Gibsons, but pickled cranberries deliver the same salty kick plus a puckery tartness, satisfying crunch, and pretty crimson hue to holiday cocktails. Though fresh cranberries take several days to tenderize and absorb flavor, defrosted frozen ones have slightly softer skins, which speeds up the pickling process. Get a batch started at least two days before you plan to serve. Cinnamon leaves can be ordered online from Burlap & Barrel.
- 1 2⁄3 cups frozen cranberries
- 2 whole star anise
- 1 whole cinnamon tree leaf or sprig of fresh rosemary
- 1 1⁄2 cups apple cider vinegar
- 1 tbsp. sugar
- 1 1⁄2 tsp. kosher salt