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Sauces and Condiments

Quick pickled cranberries

Quick pickled cranberries
Glenn Koenig / Los Angeles Times

White wine vinegar, water, honey and spice. I was more than a little curious as I gently simmered the ingredients over the stove. The aroma, at first richly fragrant and sweet with notes of cinnamon, allspice and vanilla, finished with ... Read more

Total time: 15 minutes, plus refrigeration time | Makes a generous quart.
  • 2 cups cider vinegar
  • 2 cups water
  • 2 cups maple syrup
  • 3 cinnamon sticks
  • 1 teaspoon whole cloves
  • 4 whole star anise
  • Zest of 2 oranges (zest cut into long strips using a vegetable peeler or knife)
  • About 1 tablespoon very thinly sliced fresh ginger rounds
  • 2 (10-ounce) bags fresh cranberries (or frozen, thawed)

Step 1In a medium saucepan, combine the vinegar, water and maple syrup, and bring to a boil. Reduce the heat and add the cinnamon, cloves, star anise, orange zest and ginger. Cover and simmer gently for 8 to 10 minutes to marry the flavors. Add the cranberries to the liquid. As soon as the liquid comes to a simmer once again, remove from heat.

Step 2Pour the cranberries, hot liquid and spices into a nonreactive bowl.

Step 3Weight the cranberries down using a heavy plate so they stay submerged in the liquid.

Step 4Refrigerate the cranberries for at least a day to give the flavors time to develop. The pickles will last, refrigerated, for up to 2 weeks.


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