Pickled Cranberries

What are Pickled Cranberries?

If you think pickling is just for vegetables, think again.  A quick pickle is simply food soaked in an acid (typically vinegar) to infuse it with flavor. Pickling cranberries concentrates their bright color and sweet/tart flavor and creates a two for one concoction that makes a fantastic accompaniment to any meal (or drink) this holiday season.  With hardly any time or effort you can make a few jars of pickled cranberries that will take you well into the winter months (no need to relegate them to just the traditional holiday feast.)

You’d think pickling would make the tartness of the cranberries unbearable, but it has quite the opposite effect, taming the somewhat acerbic nature of the fresh berries and amplifying all their best qualities.  The pickled cranberries are sweet and sour with a nice tang and make a fresh and unique alternative to cranberry sauce.  Here’s what you’ll need:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Vinegar – Use apple cider vinegar or pomegranate vinegar.
• Pomegranate Molasses – You can find pomegranate molasses online, at Middle Eastern markets or even at Whole Foods.
• Maple Syrup – A little maple syrup helps sweeten the already tart cranberries.
• Cinnamon – You’ll need 2 cinnamon sticks.
• Star Anise – Use 2 whole star anise.
• Vanilla – Use either ½ vanilla bean, split or 1 teaspoon vanilla extract.
• Cranberries – You can use either fresh cranberries or frozen thawed cranberries.

How to Make Pickled Cranberries:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

The cranberries are macerated in a mixture of vinegar, maple syrup and warming fall spices like cinnamon, star anise and vanilla.  The longer they sit the deeper the flavor, so if you have time to make these a few days or week ahead, they’ll be all the better but 24 hours will do.

1. You’ll start by combining the vinegar, pomegranate molasses, water, maple syrup, cinnamon sticks, star anise and vanilla in a saucepan and bring the mixture to a boil.
2. Now you’ll reduce the heat and add your cranberries, gently simmering them until the cranberry skins start to split (2-3 minutes.)
3. Cover and let the pan sit for 10-15 minutes. Pour cranberries and liquid into jars and refrigerate for at least 24 hours for flavors to develop.
4. Keep cranberries in the liquid until serving.

Once the big day is over, those pickled cranberries keep on giving.  They make a wonderful accompaniment to a cheese platter, are right at home in a salad or sandwich and don’t forget the brining liquid (essentially a shrub - link) which makes a terrific vinaigrette when whisked together with olive oil or a refreshing non-alcholic cocktail when stirred into sparkling water.

If you’re looking for a departure from ho-hum cranberry sauce this year, a festive jar of these pickled cranberries are the answer!

More Cranberry Recipes:

• Cranberry Pear Butter
• Cranberry Apple Cider
• Cranberry Bars