Pickled cranberries are a tasty treat that is tart, sour, and sweet all at the same time. Perfect for a holiday season appetizer, cranberry pickles are uniquely delicious. Quick pickled cranberries are easy to make, and even easier to eat!
Quick Pickles for The Holidays
If you’re looking for a tasty and unique way to preserve cranberries this holiday season, try these super quick and easy pickled cranberries. Just like all quick refrigerator pickles, they are really simple to make.
I love cranberries and have always been a fan of their tart flavor without too much sweetness. Even as a kid, tart whole-berry cranberry sauce was my favorite at the Thanksgiving table!
I always like to preserve cranberries so I can regularly have them ready to eat during the holiday season. These fermented honey cranberries and this canned cranberry sauce are great ways to preserve cranberries too. But….
I’m here to tell you that making pickled cranberries is my new favorite way to preserve them! I love a low-hassle cranberry!
These cranberry pickles have a bright and absolutely delightful flavor. They’re tart from the cranberries, sour from the vinegar, and sweet from the brown sugar. You’ll love them!
Check out all 12 of my favorite cranberry recipes here.
How to Make Pickled Cranberries
If you’re new to pickling, this recipe is a perfect place to start. It’s nearly impossible to get wrong, and only takes a few quick minutes to throw it together. Then all you need is a little time and you’re in quick pickle holiday heaven!
Fresh cranberries: During the holiday season, fresh whole cranberries are usually easy to find in stores. Grab up a few bags for preserving cranberries!
Apple cider vinegar: The apple cider vinegar really compliments the flavor of the cranberries and helps to give them that pickled flavor in the best possible way! Use red wine vinegar to substitute the apple cider vinegar if necessary.
Fresh orange: The juice from a real orange makes the flavor of these pickled cranberries so tasty and fresh, especially with the zest!
Brown sugar: I usually use organic brown sugar, but feel free to use what you have. If you prefer, substitute the brown sugar with maple syrup, honey, or regular sugar.
Fresh ginger: There’s nothing quite like the zippy taste of cranberries with ginger!
Pickled Cranberries Recipe
First, in a medium pot, combine all of the ingredients. Here’s a list to make sure you have them all:
- apple cider vinegar
- orange juice and zest
- brown sugar
Bring the pot to a boil and stir it occasionally so it doesn’t overheat or burn.
Now that the pot is boiling, turn the heat down to medium-low and let the mixture simmer for about 5-7 minutes. The cranberries will begin to soften and pop, so expect to hear the popping as it simmers!
Once adequately simmered, remove the pot of cranberries from the heat and let it sit to rest for about 10 minutes.
Next, spoon the cranberries into a quart jar. Make sure to leave a small amount of space at the top.
Now cap the jar and let it cool to room temperature. Once fully cooled, put it in the refrigerator.
Note: If you prefer, this batch of cranberry pickles can be split up and put into smaller jars.
It’s best to wait 2-3 days before eating your pickled cranberries so that the flavors can develop. It’s hard to wait, but trust me it’s worth it!
Pickled Cranberries for Holiday Deliciousness
Serve cranberry pickles as a delicious and unique holiday appetizer. They would be perfect on a charcuterie or cheese board with quick pickled pumpkin and would pair well with brie or chevre. Yum!
Try dropping a few into seltzer water or add to a holiday cocktail for a little added tastiness. Get creative and incorporate them wherever you can, they’re so good!
If for some reason these aren’t gobbled up right away, pickled cranberries will last in the refrigerator for 1-2 months or even longer.
More Holiday Recipes
- Roasted Brussels Sprouts with Bacon & Maple Pecans
- Pumpkin Cornbread with Maple Butter
- Mashed Butternut Squash with Maple Syrup
- How to Roast a Sugar Pumpkin
- Freezer Apple Pie Filling
- Simple Spiced Cranberry Sauce with Orange & Ginger
- Spiced Persimmon Bread with Honey & Ginger
Quick Pickled Cranberries
- Combine cranberries, apple cider vinegar, water, orange juice and zest, brown sugar, ginger, cinnamon, cloves, allspice, and salt in a medium pot. Bring to a boil stirring occasionally.
- Turn the heat down to medium low and simmer the mixture for 5-7 minutes until cranberries begin to soften and pop.
- Remove the pot of cranberries from the heat and let sit for 10 minutes.
- Spoon the cranberries into a quart jar leaving a small amount of space at the top.
- Cap the jar and let it cool to room temperature, then refrigerate. It’s best to wait 2-3 days so that the flavors can develop. The pickled cranberries will last in the refrigerator for 1-2 months or longer.
- The pickled cranberries will last 1-2 months in the refrigerator or possibly longer.
- Maple syrup, honey, or regular sugar can be used instead of brown sugar.
- Red wine vinegar can be used instead of apple cider vinegar.
- The pickled cranberries can be left in the quart jar or put into smaller jars if you prefer.