Recipe by zeldaz51
Recipe by Marisa McClellan. Great variation on cranberry sauce. Use them to make a cranberry vinaigrette for salads, serve them with a double-cream brie to cut the richness of the cheese, and save any leftover brine to mix with sparkling water. The "cooking" time is standing time. Wait a day before trying them.
Top Review by Ambervim
So tasty hot and out of the pot.....the recipe says to wait a day to taste.....so it must get better. Tart and sweet at the same time with just the right spices. Using the leftover brine with sparkling water is just fantastic. I was put off at first with the use of the word brine, so I will just say leftover liquid. I can't wait to find a million uses for this stuff!!!! When I made this I only had 15 total oz of cranberries left, so I punted.
- 2 (12 ounce) bags cranberries
- 3 cups apple cider vinegar
- 3 cups granulated sugar
- 2 cinnamon sticks
- 1 teaspoon allspice berry
- 1⁄2 teaspoon whole cloves
- 1⁄2 teaspoon black peppercorns
- 1⁄4 teaspoon juniper berries
Directions See How It's Made
- Prepare a boiling water bath and three pint jars. Place lids in a small saucepan of water and bring to a gentle simmer.
- Wash cranberries and pick over for any stems or bad berries.
- Combine vinegar and sugar in a medium saucepan and bring to a boil. Add cinnamon sticks to the brine.
- Place allspice berries, whole cloves, black peppercorns and juniper berries in a spice bag or a tea ball. Add them to the brine.
- When brine is boiling vigorously, add the cranberries. Stir to combine and cook for 3-7 minutes, until the cranberries begin to pop and the brine has returned to a rolling boil.
- When cooking time has elapsed, remove pot from heat. Pull out the spice bag and cinnamon sticks. Break cinnamon sticks in half and set aside.
- Using a slotted spoon, ladle cranberries into prepared jars. Cover berries with brine, leaving 1/2 inch headspace. Place a cinnamon stick segment into each jar.
- Wipe jar rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.
- When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in the refrigerator.
- Let jars sit for at least 24 hours before eating to allow the flavors to settle.