Recipe: Pickled Cranberries
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Ingredients
- 2 Tbsp. Trade East Whole Fennel Seed
- 2 Tbsp. Trade East Whole Black Peppercorns
- 2 Tbsp. Trade East Pickling Spice
- 2½ qt. Harvest Valley 100% White Grape Juice
- 3 c. Rice Wine Vinegar
- 3 Tbsp. Kosher Salt
- 3 lb. Dried Cranberries
Recipe Preparation
1. Place the pickling spice, fennel and peppercorns in a piece of cheesecloth. Tie the top closed with a piece of butcher’s twine to make a sachet.
2. Place the grape juice, vinegar, salt and the sachet in a nonreactive pot. Bring to a boil. Simmer 5 minutes. Add the cranberries. Simmer for another 5 minutes. Remove the sachet.
3. Place the cranberries with the cooking brine in a nonreactive storage container. Allow to cool. Cover and refrigerate for 24 hours.
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