Balsamic Pickled Cranberries
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Ingredients
- 1½ lb. Dried Cranberries
- 2 Tbsp. Trade East Whole Fennel Seeds
- 2 Tbsp. Trade East Black Peppercorns
- 1 Tbsp. Trade East Pickling Spice
- 32 fl. oz. Harvest Valley White Grape Juice
- 1 qt. Balsamic Vinegar
- 1 Tbsp. Kosher Salt
Recipe Preparation
Wash hands.
1] Place the cranberries in a nonreactive storage container.
2] Place the pickling spice, fennel and peppercorns in a piece of cheesecloth. Tie closed with a piece of butcher’s twine to make a sachet.
3] Place the grape juice, vinegar and salt in a nonreactive sauce pot. Add the spice sachet. Bring to a boil. Simmer 5 minutes. Pour the hot liquid over cranberries. Stir frequently. Allow to cool. Cover and refrigerate for 24 hours before use. CCP: Refrigerate at 41°F, or below.
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