Over the weekend, I made a batch of pickled cranberries for my Serious Eats In a Pickle column. I figured it was a fun, seasonal pickle and a good one to feature in the days before Thanksgiving. What I didn’t anticipate was that it would rocket so quickly to the top of my favorite preserve list.
I made these on Sunday night and I’ve eaten them in one way or another everyday since. On Sunday, I realized that they were nothing so much as a chunky shrub (or drinking vinegar) and stirred them into a bit of sparkling water for a fancy “cocktail” to go with dinner (though I love a good, boozy drink, I have a teeny, tiny tolerance and so often skip the intoxicants).
On Monday, I whisked some of the cranberries into some olive oil and drizzled it over a mess of arugula and goat cheese and topped the whole thing with a big of not-very-sweet granola for some crunch. That’s the salad you see above. It was refreshing, filling and perfectly seasoned. I think it’s my new house vinaigrette.
Yesterday, I made little stacks of baguette, clothbound cheddar and pickled cranberries, for a sweet, savory, astringent snack. I’ve not eaten them yet today, but we have so many hours to go before bed. I’m sure I’ll work them in somehow. Tomorrow, they’re going on turkey.
If you still have time before Thanksgiving and want to sneak more more condiment on to the to-do list, I do recommend this one. However, even if you can’t imagine the idea of cramming even another thing into your pre-holiday plans, I still think you should make these pickled cranberries once turkey day has passed. They are my new favorite thing and I think they just might become yours as well.