Sweet meets sour in this easy recipe for cranberry pickles. If you’ve never made pickles before, don’t worry. These refrigerator pickles won’t bog you down.
The quick pickling method is more for flavor than long-term preservation. Pickled cranberries would be really great for an appetizer or on a holiday leftovers sandwich. I relish the thought.
Easy recipe for crisp and tangy quick pickles. Great for a snappy appetizer.
- 1 cup cranberries
- 1/2 cup apple cider or juice
- 1/3 cup vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon orange zest
- 1 cinnamon stick
- 1/2 teaspoon whole cloves, optional
- 1 tablespoon candied ginger, diced
Rinse cranberries in strainer. Pour into medium bowl.
In a large microwave safe cup or bowl, combine apple cider, vinegar, sugar, salt, orange zest, cinnamon, and cloves. Heat for 1 minute in microwave. Stir. If sugar isn't dissolved, heat for an additional 30 seconds. (For stove top - use a small saucepan to heat mixture just to a boil.)
Pour mixture through strainer over cranberries. Add ginger. Let cool slightly before storing in fridge.