Pickled Cranberries

Name: Pickled Cranberries
Ingredients: 1.5 cups cider vinegar; 3/4 cup water; 1.5 cups organic cane sugar; 1.5 ounces maple syrup; 2 ounces acacia honey; 1 inch piece of ginger, sliced thin; peel of one orange; 1 lemon, sliced thin, pits removed; 1/2 teaspoon coriander (whole berries); 12 ounces whole fresh cranberries, stems removed

10 ingredients

3 steps

Ingredients

1.5 cups cider vinegar
3/4 cup water
1.5 cups organic cane sugar
1.5 ounces maple syrup
2 ounces acacia honey
1 inch piece of ginger, sliced thin
peel of one orange
1 lemon, sliced thin, pits removed
1/2 teaspoon coriander (whole berries)
12 ounces whole fresh cranberries, stems removed

Directions

1

Combine vinegar, water, sugar, syrup, honey, ginger, spices, orange peel and lemon in a large saucepan. Bring to a boil.
2

Add the cranberries and cook until the skins begin to crack (under 10 minutes). Remove the cranberries with other selected fruit and let cool.
3

Add the cooled cranberries with company to the mason jars. Reheat the vinegar mixture to a boil. Pour over the berries. Seal and let cool. Refrigerate. Let the flavors evolve for a few days. Serve with cheese, roasts, and anyway you would use pickles. You will have leftover cranberry vinegar pickling liquid, which I used to poach some fresh pears....gorgeous color.