07 November, 2012

Sweet & Tart Pickled Cranberries | The New York Times

Helen Witty's Sweet & Tart Pickled Cranberries ingredients
Makes 3 pints
2 (12-oz) pkgs firm cranberries (View selection and storage tips.)
3 cups red wine vinegar or cider vinegar
3 1/2 cups sugar
1 cup water
1 Tbsp coriander seeds
1 tsp whole cloves
1 Tbsp coarsely broken whole cinnamon

Notes: Excellent as a condiment with cold meats, poultry or pâtes.

Pick over and rinse cranberries; let them drain in a colander.

Combine vinegar, sugar and water in a large saucepan. Tie coriander, cloves and cinnamon loosely in cheesecloth, then lightly pound the bundle to bruise the spices. Add the spice bag to the vinegar mixture.

Bring the mixture to a boil over Medium heat, stirring until the sugar has dissolved. Simmer, partly covered, 5 minutes.

Add cranberries to syrup and cook over very Low heat, uncovered, shaking the pan often until the berries are heated through and the skins have cracked, about 7 minutes. Transfer mixture to a bowl; allow to cool. Cover cooled mixture and leave it at room temperature several hours or overnight.

Spoon the berries from the syrup into clean, hot 1-pint canning jars with new lids. Reheat the syrup to boiling, remove the spice bag and fill jars with syrup, leaving 1/4 inch of space at the top. Remove air bubbles by inserting a thin plastic spatula or a wooden chopstick between the food and the jar, and add syrup if necessary. Cover. Process for 15 minutes in a boiling water bath. Cool, and tighten lids. Allow the cranberries to mellow for 2 weeks before using.

View recipe via The New York Times.

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