- Portion size 1 serving
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 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.
Test Kitchen Tip: 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.
Nutritional facts PER TBSP: about
- Calories 13
- Saturated fat 0 g
- Cholesterol 0 mg
- Sodium 41 mg
- Total carbohydrate 3 g
- Sugars 3 g