Balsamic Pickled Cranberries

Name: Balsamic Pickled Cranberries
Ingredients: 7

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.