Spiced Pickled Cranberries Recipe
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.
How to Serve Pickled Cranberries
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!
Supplies I Use for Canning Pickled Cranberries:
Some of these links may be affiliate links and I may earn a small commission off of the sale of these products to help defray the costs of operating this site, but the price you are charged is not affected. You can see my full disclosure policy here.
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 perfectly spiced pickled cranberries recipe includes balsamic vinegar for depth, vanilla, cinnamon and cardamom for the lovely winter spice. 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.Spiced Pickled Cranberries Recipe
Ingredients
Instructions
Notes
Recommended Products
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
If you want to refer back to this Pickled Cranberries recipe in the future, bookmark this page or pin the following image.
Thanks again for spending a few minutes of your busy day with me today.
Please know that I welcome each and every comment that comes my way. If you want to make sure you don’t miss future content, pop your email in the beige box up on the right or click here. I usually send out 2-3 emails a week, so I won’t inundate your inbox. Believe me, I’m sensitive to an overflowing email inbox!
By subscribing to Nourish and Nestle, we will only use your email address to send you emails, no more than 2-3 per week. In addition, you will have access to my growing library of knit & crochet patterns, as well as other printables, so check back often as this library will continue to grow.
Please know that you can unsubscribe at any time by emailing me or clicking on the “unsubscribe” link at the bottom of all emails.
You can access many of the products I refer to on my Nourish and Nestle Amazon Page. You can access it here.
So, if you’d like to get in on the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle here or using the form on the right sidebar. It’s towards the top a bit. I have sent all my subscribers the link to the Subscriber Benefits Library. If you missed it or misplaced it, drop me a line.
Until next time…
Hugs,
I can’t wait to try this recipe! I’ll admit to liking the store purchased cranberry sauce of my childhood but once I had homemade cranberry sauce I fell in love. My husband loves all things “pickled” so we will add this one to our traditions.
Oh, I hope you enjoy this as much as we do! It’s a nice and refreshing change to accompany your turkey!
Hugs,
Lynn
I really love cranberries and this recipe sounds delish. Could it be frozen instead of canned?
Hi Carla! I am afraid that the cranberries would get soggy if frozen. Since they are pickled, they will hold in the refrigerator for a couple of weeks if you choose to not can them.
Have a great day my friend.
Hugs,
Lynn
I can’t wait to try this recipe! I can already picture serving it on my Thanksgiving table.
OH Paula, you will love this recipe! It’s a family favorite.
Hugs,
Lynn