Quick pickled cranberries
Quick pickled cranberries
Rating: (1 rated)
Recipe Yield: Total time: 15 minutes, plus refrigeration time | Makes a generous quart.
2 cups cider vinegar 2 cups water 2 cups maple syrup 3 cinnamon sticks 1 teaspoon whole cloves 4 whole star anise Zest of 2 oranges (zest cut into long strips using a vegetable peeler or knife) About 1 tablespoon very thinly sliced fresh ginger rounds 2 (10-ounce) bags fresh cranberries (or frozen, thawed)

Step 1 In a medium saucepan, combine the vinegar, water and maple syrup, and bring to a boil. Reduce the heat and add the cinnamon, cloves, star anise, orange zest and ginger. Cover and simmer gently for 8 to 10 minutes to marry the flavors. Add the cranberries to the liquid. As soon as the liquid comes to a simmer once again, remove from heat.

Step 2 Pour the cranberries, hot liquid and spices into a nonreactive bowl.

Step 3Weight the cranberries down using a heavy plate so they stay submerged in the liquid.

Step 4Refrigerate the cranberries for at least a day to give the flavors time to develop. The pickles will last, refrigerated, for up to 2 weeks.

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