Pickled Cranberries

Pickled...come again? Cranberries? Well that's just weird haha. But ok, I'll bite.

The author says they are great as a condiment for ham or poultry, on a charcuterie board, or in sparkling cocktails. I usually buy a bag or 2 of cranberries to make cranberry sauce or for decorating the dining table (or for Mary's delicious cranberry cake - yum!), now I'm adding pickling to the list. These don't take long to make at all, once you have the ingredients they come together in minutes.  I love the combo of tart cranberries, vinegar, spices, and the syrupy texture. They are really good! 

• 1 cup apple cider vinegar
• 1 cup sugar
• 1 teaspoon kosher salt
• 2 cinnamon sticks
• 1/2 teaspoon whole cloves
• 2 cups fresh cranberries

Combine vinegar, sugar, salt, cinnamon sticks and cloves in a small pot and bring to boil for 2 minutes.

Add cranberries to pot and continue to boil about 3 minutes, until cranberries begin to split.

Remove from heat and transfer into a one pint canning jar.

Cover and cool completely.

Store refrigerated and wait 24-48 hours before serving.

I was at Costco last Saturday - it's now forever going
to be called Apocalypse Saturday 😂

11.22.22: mashed squashes re-run

11.22.21: baked brie with fig preserves

11.22.19: Thanksgiving and your dog

11.22.18: mashed butternut and acorn squash

11.22.17: turkey cheeseball (and cranberry relish, green bean casserole)

11.22.16: herb butter

11.22.15: nutella stuffed chocolate chip cookies