Quick Pickled Cranberries

Step 1

Combine cranberries, apple cider vinegar, water, orange juice and zest, brown sugar, ginger, cinnamon, cloves, allspice, and salt in a medium pot. Bring to a boil stirring occasionally.

Step 2

Turn the heat down to medium low and simmer the mixture for 5-7 minutes until cranberries begin to soften and pop.

Step 3

Remove the pot of cranberries from the heat and let sit for 10 minutes.

Step 4

Spoon the cranberries into a quart jar leaving a small amount of space at the top.

Step 5

Cap the jar and let it cool to room temperature, then refrigerate. It’s best to wait 2-3 days so that the flavors can develop. The pickled cranberries will last in the refrigerator for 1-2 months or longer.