Pickledcranberries Recipes

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.

Steps:

• Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes. Cool in ice water, then put in a glass bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.

Steps:

• Combine 1/3 cup water, the vinegar, sugar and a big pinch of salt in a small microwave-safe bowl or liquid measuring cup. Add the dried cranberries. Microwave until the liquid starts to simmer, 1 1/2 to 2 minutes. Let the cranberries sit in the liquid for 30 minutes to pickle slightly, then drain.
• Meanwhile, preheat the oven to 375 degrees F. Combine the butter and sage in a small microwave-safe bowl and microwave until melted, about 1 minute. Toss with the bread pieces on a baking sheet; season with salt and pepper and spread in a single layer. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
• Make the dressing: Combine the buttermilk, sour cream, mayonnaise, mustard, garlic, 1/4 cup dill, the parsley, 1 scallion, 3/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse to make a smooth dressing.
• Gently toss the lettuces and the remaining 1/4 cup dill and 3 sliced scallions with the dressing in a large bowl; season with salt and pepper. Sprinkle with the cranberries and croutons and gently toss.

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:

• Heat 1/4 cup oil in large deep nonstick skillet over medium-high heat. Add half of onions to skillet and sauté until tender and golden brown, about 12 minutes. Transfer onions to large bowl. Repeat with remaining 1/4 cup oil and remaining onions. Return all onions to same skillet. Add vinegar and sugar, then cranberries, and simmer over medium heat until cranberries pop and juices thicken slightly, about 8 minutes. Stir in chipotle chiles. Season to taste with salt and pepper. Cool. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
• *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Steps:

• Toast coriander in heavy small skillet over medium heat until fragrant, stirring often, about 1 1/2 minutes. Cool. Coarsely crush coriander in mortar with pestle.
• Transfer coriander to medium saucepan. Add all remaining ingredients except cranberries and bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer until mixture is reduced to 2 cups, stirring occasionally, about 8 minutes. Add cranberries and simmer until half of berries burst, about 5 minutes. Transfer mixture to bowl and cool. Remove orange peel. Cover compote and refrigerate overnight to allow flavors to develop. (Can be made 1 week ahead. Keep refrigerated.) Using slotted spoon, transfer cranberries to another bowl; add some of syrup and serve.