Recipe courtesy of Sean Timberlake

Pickled Cranberries

Getting reviews...
  • Level: Intermediate
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: Six 1/2-pint jars
Share This Recipe



  1. In a sachet of cheesecloth or, as I prefer, a tea strainer, combine the allspice berries, cloves, black peppercorns and juniper berries. 
  2. Meanwhile, if you are planning to can your cranberries, prepare 6 half-pint jars and lids. Wash all the jars and lids thoroughly with soap and water, and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. 
  3. Wash the cranberries and pick through them for any stems or damaged berries. Combine the vinegar and sugar in a large, nonreactive saucepan, like stainless steel or enamel. Do not use aluminum or copper. Add the cinnamon sticks and sachet or tea strainer full of spices, and bring the brine to a boil. Add the cranberries and cook until the berries pop and the brine returns to a full rolling boil, about another 5 minutes. Remove from heat, and remove the strainer of spices. 
  4. If you are not canning the cranberries, simply ladle them, along with the brine, into clean containers, allow to cool, cover and refrigerate for at least 3 days before eating. Use within 3 months. 
  5. If you are canning, fill and close the jars. Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the cranberries in the saucepan. Turn the heat under the canner to high. Use a slotted spoon to transfer the cranberries into the sterilized jars through a canning funnel, leaving 1/2 inch of headspace at the top. 
  6. Then, use a ladle to pour the brine into the jars over the cranberries, again leaving 1/2 inch of headspace. If desired, add one of the cinnamon stick chunks to the jar. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. 
  7. Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil; process for 10 minutes. 
  8. Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly onto cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …