Pickled Cranberries

I am making pickled cranberries to take to my neighbor’s for Christmas dinner tomorrow. I was trying to think of something interesting to bring, along with a loaf of cranberry bread and roasted asparagus.  This recipe, from Cooking Light, seemed like an interesting and not too difficult idea, a little different than the usual cranberry sauce. The berries stay almost whole, and are kind of sweet and sour.

Pickled Cranberries

1 1/4 cups sugar
1 1/4 cups water
1 cup white balsamic vinegar
1 1/2 tablespoons pickling spice
3 cups fresh cranberries (about one bag of cranberries)

Combine sugar, water, vinegar, and pickling spice in a nonreactive saucepan over medium-high heat; bring to a boil. Reduce heat, and cook until reduced by half. This takes quite a while, so start early.

While the vinegar mixture is cooking, wash and pick over the cranberries to eliminate any spoiled berries. Strain vinegar mixture through a sieve into a measuring cup or bowl. Add fresh cranberries to original pot and pour strained mixture over them. Place pan over medium heat. Bring mixture to a simmer, and cook just until the cranberries begin to pop (about 5 minutes), stirring occasionally. Remove from heat; cool. Chill at least 24 hours.  Makes about 8 servings with 0 grams of fat/serving.


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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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