Pickled cranberries are a tasty treat that is tart, sour, and sweet. Great for a holiday appetizer, cranberry pickles are uniquely delicious. This recipe makes about 3 cups.
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.
Notes
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.