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."

Steps

Prepare a boiling water bath and three pint jars.

Place lids in a small saucepan of water and bring to a gentle simmer.

Wash cranberries and pick over for any stems or bad berries.

Combine vinegar and sugar in a medium saucepan and bring to a boil.

Add cinnamon sticks to the brine.

Place allspice berries , whole cloves , black peppercorns and juniper berries in a spice bag or a tea ball.

Add them to the brine.

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.

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.

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.

Wipe jar rims , apply lids and rings and process in a boiling water bath canner f.

Ingredients

cranberries, apple cider vinegar, granulated sugar, cinnamon sticks, allspice berry, whole cloves, black peppercorns, juniper berries