This recipe for Spiced Pickled Cranberries can be water bath canned or made for more immediate serving. Serve it alongside your Turkey for a unique twist on Cranberry Sauce. This is also a great recipe for a novice canner.
Truth…I did not really like cranberries growing up; I know that’s a bold statement this time of the year, but there it is. Cranberries were probably ruined for me by the fluoride-ish cranberry sauce and whole cranberries that come out of the cans in the grocery store.
That being said, I am more than willing to try ‘alternative’ uses for cranberries and push their tart boundaries a bit. For instance, I do love the Cranberry Curd that I used to fill these Chocolate Tarts as well as this Winter Spiced Cranberry Conserve. So, when I was trying to figure out a new way to serve cranberries at our Thanksgiving table this year, I decided to go a different route and the result is pretty darn tasty if I do say so myself!
I leaned on a Pickled Cranberries recipe by canning maven, Marisa McClellan, altering the recipe to have more depth with the balsamic vinegar, as well as a hint of vanilla and cardamom.
I plan to serve these spiced pickled cranberries in a bowl alongside our Thanksgiving Turkey; they are completely different from the sweeter Cranberry Conserve which we will also enjoy at the table. And, after tasting these lovelies and their cranberry balsamic brine, I am already planning to mix some of the brine with some olive oil to toss our salad; I’m thinking greens with some pickled cranberries, sliced apples, toasted pumpkin seeds, and this cranberry balsamic dressing!
I can absolutely see draining these pickled cranberries and tucking them in a ‘day after thanksgiving’ turkey sandwich and Marisa recommends using some of the brine mixed sparkling water for a ‘shrub’…that might get made too!
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While canning isn’t hard, it does require a few pieces of equipment to make the task much easier. These are the tools and equipment I used to make these Pickled Cranberries:
That Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double-check myself against the Ball Book…that whole botulism thing. If you are new to canning, it should be your very first purchase. My cookbook library inventory recently expanded with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes!
This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information: Yield: 20 Serving Size: 2 ounces
Amount Per Serving: Calories: 92Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 0g
This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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