Arándanos rojos en escabeche con vinagre balsámico

Name: Arándanos rojos en escabeche con vinagre balsámico
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Ingredientes

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 cucharada de sal kosher

Preparación de la receta

Lávate las manos.

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: Conservar en el frigorífico a una temperatura de 41 °F o inferior.