Pickled Cranberry Preserves

Pickled Cranberry Preserves image Author: Canadian Living Credits: Pickled Cranberry Preserves image

These tart, lightly spiced berries are a vibrant addition to cheese platters, and a spoonful can also be used as a stand-in for cranberry sauce. A little goes a long way, so consider packing them in two smaller jars and tucking them into gift baskets with crackers and cheese.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: November 2014


  • 1 cup granulated sugar
  • 1 cup cider vinegar
  • 1 piece fresh ginger (1 inch/2.5 cm) thinly sliced
  • 6 whole cloves
  • 2 teaspoons coarse salt
  • 1 teaspoon black peppercorn
  • 3 cups fresh or frozen whole cranberries
  • 4 strips orange zest


In saucepan, bring sugar, vinegar, ginger, cloves, salt and peppercorns to boil; cook, stirring, until sugar is dissolved, about 5 minutes.

Stir in cranberries and orange zest; bring to boil. Reduce heat to medium; cook until cranberries are just beginning to burst, 5 to 7 minutes. Let cool completely, about 2 hours. Strain mixture over bowl, reserving solids and liquid.

Transfer cranberry solids to sterilized 2-cup (500 mL) jar with tight-fitting lid; top with enough reserved liquid to cover, discarding any excess. Seal tightly. Refrigerate for at least 24 hours. Store in refrigerator for up to 2 months.

Nutritional facts per tbsp: about

  • Fibre trace
  • Sodium 41 mg
  • Sugars 3 g
  • Protein trace
  • Calories 13.0
  • Total fat trace
  • Potassium 7 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 3 g
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Pickled Cranberry Preserves