Save to your scrapbook
Cranberry & red onion sweet pickle
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 1 litre
2 x 300g packs fresh or frozen cranberries
125ml red wine vinegar
220g caster sugar
2 tsp salt
2 cinnamon sticks
1/2 tsp allspice berries
1/2 tsp black peppercorns
1/2 tsp juniper berries
1 star anise
8 cardamom pods
1 tsp coriander seeds
1 large red onion, very finely sliced
1. Rinse the cranberries under the tap and drain in a colander.
2. Combine the vinegar, 100ml water, sugar, salt, and the spices in a medium saucepan and bring to a simmer until the sugar and salt have dissolved.
3. Add the cranberries and bring the mixture back to the boil. Turn off the heat and add the onion.
4. Using a slotted spoon, divide the mixture evenly between warm, sterilised jars. Pour over the liquid and seal. Once cooled to room temperature, place in the fridge and store for up to 10 days.
Typical values per serving:
This recipe was first published in December 2019.