Directions: |
Directions:Wash the cranberries and pick over them for any stems or bad berries. If you are using frozen cranberries, just open the bag(s) and use them directly from the freezer; add a few minutes to the cooking time.
Combine the vinegar and sugar in a medium saucepan over medium-high heat and begin to bring to a boil. When the liquid begins to boil, add the cinnamon sticks. If using ground allspice (instead of allspice berries), add that now, too.
Place the allspice berries, whole cloves, black peppercorns, and juniper berries (if using) in a spice bag (if using) or tie them up in a length of cheesecloth (if using). (Alternatively, you can just add them directly to the pot, but wrapping in cheesecloth makes for a cleaner gift.) Add the spice bag to the pot.
Bring the mixture to a boil. Once the mixture is boiling vigorously, add the cranberries. Stir to make sure each cranberry is well-coated and cook 5 to 7 minutes, until the cranberries begin to pop and the mixture has returned to a rolling boil.
After most of the cranberries have popped, remove the saucepan from the heat. Pull out the spice bag, but leave the cinnamon sticks in because they’re so darn pretty.
Ladle the cranberries into sterilized glass jars through a regular-mouth funnel, distributing them into each jar evenly and topping with only as much liquid as needed. (Save the remaining liquid for your cocktail bar or other use). Let the jars cool to room temperature, and then store in the fridge up to 1 month. |
Personal
Notes: |
Personal
Notes: These gems make for an unexpected holiday gift. They’re excellent as is or added onto a cheese plate near some sharp white cheddar. Their delight only transcends when spread into a sandwich or dabbed onto some roast pork. And the sweet, tart liquid that results can be served at the bottom of a flute — topped with Champagne, of course — at any holiday party. Float a few cranberries in the glass, for sure.
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This recipe for Sweet & Sour Cranberries is from