Pickled Cranberries

Serve this tangy-sweet combo with ham, pork tenderloin, or roast chicken.

Yield: Serves 12 (serving size: about 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 116
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Sodium: 5mg

Ingredients

  • 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

Preparation

  1. 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.
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