Easy Pickled Cranberries
Sweet, tangy, and full of cozy fall spice — these Easy Pickled Cranberries are a fun twist on a holiday staple and a guaranteed show-stopper on your Thanksgiving table.
Equipment
- Medium saucepan
- Vegetable peeler (for orange zest)
- Heatproof jar with lid
- Measuring cups and spoons
- Whisk
Ingredients
For the Brine:
- 1 cup apple cider vinegar
- 1 cup water
- ¾ cup sugar
- 1 teaspoon kosher salt
- Zest of 1 orange in large strips
- 1 teaspoon ground cinnamon instead of stick
- 4 whole cloves
- 4 allspice berries optional, for depth
For the Cranberries:
- 2 cups cranberries fresh or frozen
Instructions
- Make the brine: In a medium saucepan, combine apple cider vinegar, water, sugar, kosher salt, orange zest, cinnamon, cloves, and allspice. Bring to a gentle boil, whisking until the sugar dissolves.
- For fresh cranberries: Add cranberries and simmer for 1–2 minutes, just until they start to slightly soften but not burst.
- For frozen cranberries: Place cranberries directly into your jar — no need to thaw — and pour the hot brine over them.
- Seal and cool: Let cool to room temperature, then seal tightly and refrigerate.
- Wait for the magic: Allow at least 7 days for the flavors to develop; 2 weeks is perfection.
Notes
Chef Tip: Remember — time is food’s best friend! Letting the cranberries sit for at least a week deepens their flavor dramatically.
Storage: Keep refrigerated for up to 2 months.
Serving Ideas: Serve with roasted turkey, brie crostini, or even mixed into a fall salad.
Variation: Add star anise or a splash of bourbon for a festive twist.
If Using Frozen Cranberries: No need to cook them; just pour hot brine over frozen berries directly in the jar.
If Using Fresh Cranberries: Simmer 1–2 minutes to slightly soften before jarring.
Nutrition
Serving: 2tablespoonCalories: 52kcalCarbohydrates: 13gSodium: 90mgPotassium: 20mgFiber: 1gSugar: 11gVitamin A: 10IUVitamin C: 4mgCalcium: 5mgIron: 0.1mg
Tried this recipe?Let us know how it was!