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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