HELEN WITTY'S SWEET AND TART PICKLED CRANBERRIES

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Helen Witty's Sweet And Tart Pickled Cranberries image

Provided by Florence Fabricant

Categories     side dish

Time 40m

Yield 3 pints

Number Of Ingredients 7

2 12-ounce packages firm cranberries
3 cups red wine vinegar or cider vinegar
3 1/2 cups sugar
1 cups water
1 tablespoon coriander seeds
1 teaspoon whole cloves
1 tablespoon coarsely broken whole cinnamon

Steps:

  • Pick over and rinse cranberries; let them drain in a colander.
  • Combine vinegar, sugar and water in a large saucepan. Tie coriander, cloves and cinnamon loosely in cheesecloth, then pound the bundle lightly to bruise the spices. Add the spice bag to the vinegar mixture.
  • Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved. Simmer, partly covered, 5 minutes.
  • Add cranberries to syrup and cook over very low heat, uncovered, shaking the pan often until the berries are heated through and the skins have cracked, about 7 minutes. Transfer mixture to a bowl; allow to cool. Cover cooled mixture and leave it at room temperature several hours or overnight.
  • Spoon the berries from the syrup into clean, hot 1-pint canning jars with new lids. Reheat the syrup to boiling, remove the spice bag and fill jars with syrup, leaving 1/4 inch of space at the top. Remove air bubbles by inserting a thin plastic spatula or a wooden chopstick between the food and the jar, and add syrup if necessary. Cover. Process for 15 minutes in a boiling water bath. Cool, and tighten lids. Allow the cranberries to mellow for two weeks before using.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 0 grams, Carbohydrate 99 grams, Fat 0 grams, Fiber 5 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 91 grams, TransFat 0 grams

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