Quick pickled fresh cranberries

    2 hours 38 min

    Unlike most cranberries sauces, these pickled cranberries are tart and not overly sweet. They taste best if allowed to sit in the fridge for a few days, they get better every day.

    1 person made this

    Serves: 4 

    • 350g fresh cranberries
    • 1 (2cm) piece root ringer
    • 250g caster sugar
    • 300ml apple cider vinegar
    • 115ml apple juice
    • 6 whole cloves
    • 6 allspice berries
    • 6 black peppercorns, crushed
    • 1 small cinnamon stick

    Prep:30min  ›  Cook:8min  ›  Extra time:2hr soaking  ›  Ready in:2hr38min 

    1. Sterlise your jars.
    2. Sort cranberries and discard any bad ones. Peel and grate ginger. Place in a small saucepan with 100ml water and sugar, vinegar, apple juice and spices. Bring to the boil and stir till the sugar is dissolved. Remove from the heat and leat cool.
    3. Spoon the cranberries and the liquid into clean, sterilised jars and tightly close with a lid. Let sit for a few days before serving.

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