This recipe for Spiced Pickled Cranberries is perfectly spiced with balsamic vinegar for depth, vanilla, cinnamon and cardamom for the lovely winter spice and 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.
Spiced Pickled Cranberries
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!
Spiced Pickled Cranberries
- 1 12-ounce bag of fresh cranberries
- 3/4 cups balsamic vinegar
- 3/4 cups white vinegar
- 1 1/2 cups granulated sugar
- 1 tablespoon cinnamon sticks, broken
- 1 teaspoon allspice berries
- 1/2 teaspoon whole cloves
- 1 vanilla bean
- 5 cardamom pods
- If you will be water bath canning these pickled cranberries, then prepare canner, jars, and lids. See The Ball Complete Book of Home Preserving for guidance.
- Thoroughly wash and pick through your cranberries
- Combine both kinds of vinegar and sugar in a medium saucepan and bring to a boil. Cover and simmer for 5-10 minutes to dissolve the sugar
- If water bath canning, remove jars from boiling water and distribute cranberries among the 5 jars. If you will not be canning these for long-term use, you can put the cranberries in a glass bowl that has a lid.
- Cut the vanilla bean into 5 equal pieces and place one in each jar, or the single glass bowl. Divide the cardamom pods, cinnamon stick pieces, allspice berries, cloves, and vanilla bean and add to the jars.
- Remove the vinegar mixture from the stove and distribute the brine among the 5 jars or pour into your single glass bowl.
- If canning, leave 1/2" headspace. If you need a wee bit more liquid to get to the 1/2", add white vinegar to make up the difference.
- If you will not be canning the pickled cranberries, then let the cranberries cool to room temperature and then refrigerate. They will be ready to eat in 3 days.
- If you will be canning the cranberries, wipe your rims with white vinegar, apply the lids and rims place in the canner, making sure the jars are completely covered with water by 2". Add additional boiling water as needed to raise the water level.
- Cover the canner and bring water to a gentle boil. Process for 10 minutes, adjusting time as necessary for elevation. (see notes)
- Remove jars and place upright on a rack to allow to cool completely for 24 hours.
- Refrigerate any jars that did not seal
- This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.