Ingredients
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2
-
3
-
3
-
2
-
1
-
1/2
-
1/2
-
1/4
-
-
-
-
-
-
-
Directions
Pickled Cranberries,Recipe by Marisa McClellan. Great variation on cranberry sauce. Use them to make a cranberry vinaigrette for salads, serve them with a double-cream brie to cut the richness of the cheese, and save any leftover brine to mix with sparkling water. The “cooking” time is standing time. Wait a day before trying them.,So tasty hot and out of the pot…..the recipe says to wait a day to taste…..so it must get better. Tart and sweet at the same time with just the right spices. Using the leftover brine with sparkling water is just fantastic. I was put off at first with the use of the word brine, so I will just say leftover liquid. I can’t wait to find a million uses for this stuff!!!! When I made this I only had 15 total oz of cranberries left, so I punted.
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Steps
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1
Done
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Prepare a Boiling Water Bath and Three Pint Jars. Place Lids in a Small Saucepan of Water and Bring to a Gentle Simmer. |
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2
Done
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Wash Cranberries and Pick Over For Any Stems or Bad Berries. |
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3
Done
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Combine Vinegar and Sugar in a Medium Saucepan and Bring to a Boil. Add Cinnamon Sticks to the Brine. |
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4
Done
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Place Allspice Berries, Whole Cloves, Black Peppercorns and Juniper Berries in a Spice Bag or a Tea Ball. Add Them to the Brine. |
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5
Done
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When Brine Is Boiling Vigorously, Add the Cranberries. Stir to Combine and Cook For 3-7 Minutes, Until the Cranberries Begin to Pop and the Brine Has Returned to a Rolling Boil. |
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6
Done
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When Cooking Time Has Elapsed, Remove Pot from Heat. Pull Out the Spice Bag and Cinnamon Sticks. Break Cinnamon Sticks in Half and Set Aside. |
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7
Done
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Using a Slotted Spoon, Ladle Cranberries Into Prepared Jars. Cover Berries With Brine, Leaving 1/2 Inch Headspace. Place a Cinnamon Stick Segment Into Each Jar. |
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8
Done
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Wipe Jar Rims, Apply Lids and Rings and Process in a Boiling Water Bath Canner For 10 Minutes. |
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9
Done
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When Time Is Up, Remove Jars from Canner and Place Them on a Folded Kitchen Towel to Cool. When Jars Are Cool Enough to Handle, Remove Rings and Check Seals. Any Unsealed Jars Should Be Kept in the Refrigerator. |
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10
Done
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Let Jars Sit For at Least 24 Hours Before Eating to Allow the Flavors to Settle. |
