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Quick pickled cranberries

Time 15 minutes
Yields Makes a generous quart.
Quick pickled cranberries
(Glenn Koenig / Los Angeles Times)
1

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.

2

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

3

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

4

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.
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