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Pickled Cranberries


  • 3 12- ounce bags of cranberries
  • 3 cups apple cider vinegar
  • 3/4 cup filtered water
  • 2 1/2 cups granulated white sugar
  • 2 cinnamon sticks
  • 1 inch segment of fresh ginger sliced
  • 1 teaspoon allspice berries
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon black peppercorns


  • Prepare a boiling water bath canner and four pint jars and new lids.
  • Wash cranberries and pick over for any stems or bad berries.
  • Combine vinegar, water, and sugar in a medium saucepan and bring to a boil. Add cinnamon sticks to the brine.
  • Place fresh ginger, allspice berries, whole cloves, and black peppercorns in a spice bag or tie them up in a length of cheesecloth. Add them to the brine.
  • Once brine is boiling vigorously, add the cranberries. Stir to combine and cook for 5-7 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 all the flavors to settle.