Put your holiday cranberries in a pickle and watch your guests swoon. By combining these tarts with some sweets and some spice, you will end up with an oh-so-nice addition to your meal. Not only do they add some spark to a traditional turkey dinner, they add zip to a cheese serving…
And the excess brine makes an amazing Shrub drinking vinegar. You will be hip in a totally American Colonial way. Add some of the shrub to sparkling water for a refreshing virgin cocktail. Add some vodka and you have a tasty party drink…
And you thought the cranberry was a one trick pony!
Read on for the Refrigerator Pickled Cranberries recipe…
Refrigerator Pickled Cranberries
1 – 12 oz package fresh cranberries
1.5 cup apple cider vinager
1.5 cup sugar
1 cinnamon stick broken in half
1/4 teaspoon whole peppercorns
1/4 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 sprig fresh rosemary
Directions:
Wash berries and pick through for duds and stems. Set aside.
Combine all other ingredients in a non-reactive pot and stir on high until dissolved. Bring to a boil for three minutes.
optional: cook solid spices in a cheesecloth satchel for easy removal later.
Add cranberries and listen for the skins to “pop.” About three minutes. Remove from heat to cool.
Store in the fridge in a jar. They are great right away, perfect in 3 days, and last for at least 3 weeks in the fridge.
Cranberry Shrub Cocktail
2 TBS Pickled Cranberry Brine
1 shot vodka (optional0
Soda water
Ice
cheers Pilgrims!
