Helen Wittys Sweet And Tart Pickled Cranberries Recipes

Steps:

• Pick over and rinse cranberries; let them drain in a colander.
• Combine vinegar, sugar and water in a large saucepan. Tie coriander, cloves and cinnamon loosely in cheesecloth, then pound the bundle lightly to bruise the spices. Add the spice bag to the vinegar mixture.
• Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved. Simmer, partly covered, 5 minutes.
• Add cranberries to syrup and cook over very low heat, uncovered, shaking the pan often until the berries are heated through and the skins have cracked, about 7 minutes. Transfer mixture to a bowl; allow to cool. Cover cooled mixture and leave it at room temperature several hours or overnight.
• Spoon the berries from the syrup into clean, hot 1-pint canning jars with new lids. Reheat the syrup to boiling, remove the spice bag and fill jars with syrup, leaving 1/4 inch of space at the top. Remove air bubbles by inserting a thin plastic spatula or a wooden chopstick between the food and the jar, and add syrup if necessary. Cover. Process for 15 minutes in a boiling water bath. Cool, and tighten lids. Allow the cranberries to mellow for two weeks before using.

Steps:

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Cover cranberries with very hot water and let stand 10 minutes. Drain.
• Melt butter in a medium frying pan over medium heat. Add pears and 1 tbsp sugar, cooking 2 to 4 minutes or until softened but not falling apart. Reserve.
• On a floured counter using a floured rolling pin, roll pastry into an approximately10 x 10-inch square. Transfer to prepared baking sheet. Prick all over with a fork. Place pears in the centre of pastry and flatten them out into an even layer, leaving a 1-inch border. Sprinkle with cranberries. Fold pastry edges up over the edge of pears. Brush edges of pastry with beaten egg, then sprinkle sugar over pastry and pears. Bake 20 minutes. Reduce heat to 350°F (175°C) and bake another 10 to 12 minutes or until edges are puffed and golden.
• Serve with whipped cream or ice cream if desired.

Steps:

• Prepare a boiling water bath and three pint jars. Place lids in a small saucepan of water and bring to a gentle simmer.
• Wash cranberries and pick over for any stems or bad berries.
• Combine vinegar and sugar in a medium saucepan and bring to a boil. Add cinnamon sticks to the brine.
• Place allspice berries, whole cloves, black peppercorns and juniper berries in a spice bag or a tea ball. Add them to the brine.
• When brine is boiling vigorously, add the cranberries. Stir to combine and cook for 3-7 minutes, until the cranberries begin to pop and the brine has returned to a rolling boil.
• When cooking time has elapsed, remove pot from heat. Pull out the spice bag and cinnamon sticks. Break cinnamon sticks in half and set aside.
• Using a slotted spoon, ladle cranberries into prepared jars. Cover berries with brine, leaving 1/2 inch headspace. Place a cinnamon stick segment into each jar.
• Wipe jar rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.
• When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in the refrigerator.
• Let jars sit for at least 24 hours before eating to allow the flavors to settle.