Pickled Cranberries
Based upon recipe by Valerie Ryan, NOVEMBER 17, 2015
Makes about 2 quarts
If you love pickles, you’ll go crazy over these sweet-tart cranberries. Prepare them a few days before the big feast to let the flavors of cinnamon, cloves, allspice, ginger, and orange infuse as the sharpness of the vinegar mellows. Stir a few times a day to ensure even brining.
- Ingredients
-
2 oranges pared rind, cut in thin strips
2 1/2 cups cider vinegar
2 1/2 cups sugar
3 cinnamon sticks
1 tablespoon whole cloves
1 tablespoon whole allspice berries
1 piece (2 inches) fresh ginger, thinly sliced
24 ounces fresh cranberries (two 12oz bags)
- Pare and cut the orange rinds into thin strips about 1" long.
- Try removing the orange rind by peeling.
- In a saucepan, bring the vinegar and sugar to a boil, stirring constantly. Add the cinnamon, cloves, allspice, ginger, and orange rind. Simmer for 8 minutes. Add the cranberries and cook for 1 minute, or until the skins begin to crack.
- Immediately, transfer the mixture into a heatproof bowl just large enough to fit the fruit and brine (the cranberries will float if the container is too large; if so, cover the berries with a plate).
- Cover and refrigerate for 2 to 3 days before serving.
- Stir a few times a day to ensure even brining.
Good as a topping on sliced pound cake or dessert cups.
Don't forget to eat the orange segments
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