'Tis the season for holiday platters! Hands down my favorite accompaniment to our holiday cheese platters and charcuterie boards are these gorgeous pickled cranberries.
I know I am a self professed pickle hater, but these are totally different. They're tart, tangy, and slightly sweet which makes them the perfect pairing for all sorts of fall's best dishes!
If you’ve tried this Tart and Tangy Pickled Cranberries Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you, and your reviews and comments really help others that visit This Mess is Ours!Print
Tart & Tangy Pickled Cranberries
These Tart & Tangy Pickled Cranberries are great for all sorts of holiday dishes. From cheese boards to salads and holiday main dishes these tart little cranberries are a hit.
Don’t forget to rate the recipe, and let me know what you think about these Tart and Tangy Pickled Cranberries in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
- Prep Time: 1 min
- Cook Time: 13 mins
- Total Time: 14 mins
- Yield: 2 ½ cups 1x
- Category: condiments
- Method: pickled
- Cuisine: condiments
- ¾ cup sugar
- 1½ cups red wine vinegar
- ½ teaspoon coriander seeds
- ½ teaspoon peppercorns
- 1 cinnamon stick
- 12 ounces fresh or frozen cranberries
- In a medium saucepan, combine sugar and red wine vinegar.
- Tie coriander seeds, peppercorns, and cinnamon stick in a square of cheesecloth and add to pan. Bring to a boil over medium-high heat, stirring to dissolve sugar.
- Add cranberries and return to a boil. Lower heat to a simmer and cook until skins begin to split, if your cranberries are room temperature this can happen in as little as 30 seconds, if they are cold from the refrigerator it could take up to 2 minutes.
- Let cool in saucepan, remove and discard spice sachet, and transfer cranberries and liquid to a jar. Refrigerate in sealed jar until ready to use.
- Serving Size: ⅛ cup
- Calories: 63
- Sugar: 7.5 g
- Sodium: 7.8 mg
- Fat: 0.1 g
- Carbohydrates: 15.5 g
- Protein: 0.1 g
- Cholesterol: 0.1 mg
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Looking for some recipes to use these beauties in? I've gotcha covered!
This Easy Holiday Kale Salad with Cinnamon Roasted Cauliflower is perfect for the holiday's and don't even get me started on those potato chip crusted goat cheese medallions, they pair with pickled cranberries like a match made in heaven!
This Autumn Cobb Salad + Turmeric Poppy Seed Dressing has all the right textures and flavors for fall, but it was screaming for something with a bit of twang. Those pickled cranberries did the trick and then some!
What are the health benefits of cranberries?
Cranberries are mainly known for their high level of antioxidants which maintain the health of your muscles and bones. The several plant compounds in cranberries greatly help to reduce the risk of urinary tract infections. The fiber in cranberries promotes gut health as well.
Click here for more information on the health benefits of cranberries.
I made this to use up some leftover cranberries after Xmas to have with some homemade mackerel pate as a starter. It was delicious and went down a treat with my guests. I swapped the coriander seeds for star anise.
Oh wow, Rosie, that swap out sounds incredible and I am SO glad that the pickled cranberries were a hit! Thank you for making, sharing, and rating the recipe, it means so much to us!