Three-day Pickled Cranberries.
Yield: 1 1/2 cups
- 1/2 teaspoon whole allspice berries
- 1/4 teaspoon whole cloves
- 1/4 teaspoon whole black peppercorns
- 1/8 teaspoon whole juniper berries (or 2 berries)
- 1 12-ounce packages fresh cranberries
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups sugar
- 1 cinnamon stick, broken into chunks
- 1 quart or larger stainless steel or enamel saucepan (do not use aluminum or copper).
- 1 2 cup container (I prefer a glass bowl with cover), but a jar is fine.
- Place the allspice berries, cloves, black peppercorns and juniper berries in a water-permeable, heat-proof container, such as a large tea strainer or a square of cheesecloth.
- Wash the cranberries and pick through them, discarding any stems or damaged berries.
- Place the apple cider vinegar, sugar, spice packet, and cinnamon in the saucepan and bring to a full boil.
- Add the cleaned cranberries, and bring back to a full boil. Cook until the berries pop, about 5 minutes.
- Remove from heat and remove the spice packet.
- Allow to cool, then place into into your chosen container.
- Refrigerate for at least 3 days.
Will stay good in the refrigerator up to 3 months.
Source: http://blog.cookingchanneltv.com/2013/11/26/pickled-cranberries-not-your-grandmothers-cranberry-sauce/, which also has canning instructions.
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