Pickled Cranberries

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Serve this tangy-sweet combo with ham, pork tenderloin, or roast chicken.
Serves 12 (serving size: about 1/4 cup)


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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


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. Strain vinegar mixture through a sieve over another medium nonreactive saucepan; discard solids. Add fresh cranberries to strained mixture, and 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.

Created date

October 2011

Nutritional Information

Calories 116
Fat 0.3 g
Satfat 0.0 g
Sodium 5 mg