Helen Witty's Sweet And Tart Pickled Cranberries

1. 1

   Pick over and rinse cranberries; let them drain in a colander.

2. 2

   Combine vinegar, sugar and water in a large saucepan.

3. 3

   Tie coriander, cloves and cinnamon loosely in cheesecloth, then pound the bundle lightly to bruise the spices.

4. 4

   Add the spice bag to the vinegar mixture.

5. 5

   Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved.

6. 6

   Simmer, partly covered, 5 minutes.

7. 7

   Add cranberries to syrup and cook over very low heat, uncovered, shaking the pan often until the berries are heated through and the skins have cracked, about 7 minutes.

8. 8

   Transfer mixture to a bowl; allow to cool.

9. 9

   Cover cooled mixture and leave it at room temperature several hours or overnight.

10. 10

    Spoon the berries from the syrup into clean, hot 1-pint canning jars with new lids.

11. 11

    Reheat the syrup to boiling, remove the spice bag and fill jars with syrup, leaving 1/4 inch of space at the top.

12. 12

    Remove air bubbles by inserting a thin plastic spatula or a wooden chopstick between the food and the jar, and add syrup if necessary.

13. 13

    Cover.

14. 14

    Process for 15 minutes in a boiling water bath.

15. 15

    Cool, and tighten lids.

16. 16

    Allow the cranberries to mellow for two weeks before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.