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

Ruth Cousineau
Recipe by Cooking Light November 2011

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Yield:
Serves 12 (serving size: about 1/4 cup)
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Ingredients

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Directions

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  • 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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Nutrition Facts

116 calories; fat 0.3g; sodium 5mg.
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