Quick pickled cranberries

Time 15 minutes
Yields Makes a generous quart.
Quick pickled cranberries
(Glenn Koenig / Los Angeles Times)

In 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.


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


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


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

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.