Pickled Cranberries

This recipe introduces a unique twist on traditional pickling by pickling cranberries using the technique outlined in “Mastering Brine Pickling”. Pickled cranberries provide a tangy and vibrant addition to various dishes and can be enjoyed as a standalone snack or used in salads, relishes, or as a condiment. One of the challenges of pickling cranberries is that they tend to float due to their buoyancy. To address this, a primary follower made of food-grade plastic screening is used to keep the cranberries submerged in the brine.

Yield: About 1 quart
(fermentation vessel: 1 quart or larger)

INGREDIENTS:

• 2 (8-ounce) packages fresh cranberries
• 5 slices fresh or candied ginger
• 2 cinnamon sticks
• 1 tablespoon whole cloves
• 1 gallon Basic Brine (½ cup unrefined sea salt to 1 gallon unchlorinated water)
• Grape leaves (optional)

INSTRUCTIONS:

1. Rinse the fresh cranberries in cold water to clean them. In a large bowl, combine the cranberries, ginger slices, cinnamon sticks, and whole cloves. Mix the ingredients thoroughly to ensure even distribution.
2. Transfer the cranberry mixture into a crock or jar. Pour enough Basic Brine into the vessel to completely cover the cranberries. Any leftover brine can be refrigerated for up to 1 week, after which it should be discarded and replaced with a fresh batch if needed.
3. Place a primary follower, such as a round of food-grade plastic screening, on top of the cranberries. This follower will help keep the cranberries submerged in the brine. If using a crock, place a plate on top of the cranberries and use a weight, such as a sealed water-filled jar, to hold everything in place. If using a jar, use a sealed water-filled jar or a ziplock bag as a follower-weight combination.
4. Set the fermentation vessel on a baking sheet and place it in a location away from direct sunlight. Allow the cranberries to ferment and cool for 7 to 21 days. Throughout the fermentation period, monitor the brine level and top it off with the reserved brine solution, if needed, to ensure the cranberries remain fully submerged. While harmless, you may notice some scum on top of the brine. If concerned, refer to the appendix for guidance.
5. As the cranberries ferment, their vibrant color will fade, and the brine will take on the color of a rich rosé wine. You can start testing the cranberries after 7 days, but the ferment can continue for up to 21 days. The pickles are ready when the brine tastes acidic, resembling spiced vinegar, and the cranberries have a pickled flavor.
6. Spoon the pickled cranberries into jars, ensuring they are fully covered with brine. If available, add clean grape leaves on top for added flavor and preservation. Seal the jars with lids and store them in the refrigerator. These pickles will keep, refrigerated, for up to 12 months.

TIPS:

• Experiment with different spices or herbs, such as star anise or rosemary, to customize the flavor profile of the pickled cranberries.
• If using grape leaves, they can help maintain the texture and crispness of the cranberries during fermentation.
• Enjoy the pickled cranberries as a versatile condimentthat pairs well with cheese platters, charcuterie boards, roasted meats, or as a tangy addition to salads and relishes.
• If you prefer a sweeter flavor, you can add a touch of maple syrup or honey to the brine before fermenting.
• Consider using the pickled cranberries in festive holiday recipes, such as sauces, glazes, or stuffing, to add a unique and flavorful twist.
• To enhance the presentation, you can transfer the pickled cranberries into decorative jars and gift them to friends and family during the holiday season.
• Experiment with using the pickling brine in cocktails or mocktails for a delightful and unexpected burst of flavor.