I am making pickled cranberries to take to my neighbor’s for Christmas dinner tomorrow. I was trying to think of something interesting to bring, along with a loaf of cranberry bread and roasted asparagus. This recipe, from Cooking Light, seemed like an interesting and not too difficult idea, a little different than the usual cranberry sauce. The berries stay almost whole, and are kind of sweet and sour.
Pickled Cranberries
1 1/4 cups sugar
1 1/4 cups water
1 cup white balsamic vinegar
1 1/2 tablespoons pickling spice
3 cups fresh cranberries (about one bag of cranberries)
Combine sugar, water, vinegar, and pickling spice in a nonreactive saucepan over medium-high heat; bring to a boil. Reduce heat, and cook until reduced by half. This takes quite a while, so start early.
While the vinegar mixture is cooking, wash and pick over the cranberries to eliminate any spoiled berries. Strain vinegar mixture through a sieve into a measuring cup or bowl. Add fresh cranberries to original pot and pour strained mixture over them. Place pan over medium heat. Bring mixture to a simmer, and cook just until the cranberries begin to pop (about 5 minutes), stirring occasionally. Remove from heat; cool. Chill at least 24 hours. Makes about 8 servings with 0 grams of fat/serving.
Tagged: cranberries
