Pickled Cranberries
Add a tangy twist to your holiday table with these irresistible pickled cranberries—a perfect balance of sweet, tart, and subtly spiced flavors. This quick and easy recipe combines fresh cranberries with a bold brine of apple cider vinegar, warm spices like cinnamon and star anise, and a bright hint of orange zest. Ready in just 15 minutes of hands-on time, these jewel-toned pickles make a stunning condiment for cheese boards, roasted meats, or even salads. With their vibrant flavor and festive appeal, these pickled cranberries are a culinary standout that’s perfect for both entertaining and everyday meals. Plus, they keep beautifully in the fridge for up to two weeks, making them a make-ahead marvel for busy hosts!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups Fresh cranberries
- 1 cup Water
- 0.5 cup Apple cider vinegar
- 0.5 cup Granulated sugar
- 1 teaspoon Kosher salt
- 1 piece Cinnamon stick
- 1 piece Star anise
- 3 pieces Cloves
- 1 strip Orange zest
Instructions
Rinse the fresh cranberries and discard any that are soft or discolored.
In a medium saucepan, combine the water, apple cider vinegar, granulated sugar, and kosher salt. Stir and bring the mixture to a gentle boil over medium heat until the sugar fully dissolves.
Add the cinnamon stick, star anise, cloves, and orange zest to the saucepan, allowing the spices to steep for 1-2 minutes.
Carefully add the cranberries to the saucepan. Reduce the heat to low and simmer for 2-3 minutes until the cranberries just begin to soften but remain intact. Do not overcook.
Remove the saucepan from heat and let the mixture cool for 10-15 minutes to allow the flavors to meld.
Using a funnel, transfer the cranberries and liquid into a clean, sterilized glass jar (or jars) with a tight-fitting lid.
Seal the jar(s) and let the pickled cranberries cool to room temperature before storing them in the refrigerator.
Allow the cranberries to pickle for at least 24 hours before serving to maximize flavor. They will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
79 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 14.7 g | ||
| Protein | 0.2 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 58 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
