PrintIrresistible Pickled Cranberries Recipe in Just 24 Hours
Pickled cranberries add a tangy twist to your meals. Perfect for salads, cheese boards, or as a festive garnish.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins plus chilling
- Yield: 2 cups 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups fresh cranberries
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tbsp whole black peppercorns
- 1 cinnamon stick
- 1 tsp whole cloves
Instructions
- Rinse cranberries and remove any stems.
- In a saucepan, combine vinegar, water, sugar, peppercorns, cinnamon stick, and cloves.
- Bring mixture to a boil, stirring until sugar dissolves.
- Remove from heat and let cool for 5 minutes.
- Place cranberries in a clean jar.
- Pour warm pickling liquid over cranberries.
- Seal jar and refrigerate for at least 24 hours before serving.
Notes
- Store refrigerated for up to 2 weeks.
- Use leftover pickling liquid for dressings or marinades.
- Adjust sugar for preferred sweetness.
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg