Name: Pickled Cranberries
Total time: 1 h 15 min
Ingredients: 4 ounces (1 cup) frozen cranberries; ¼ cup cider vinegar; ¼ cup sugar; ½ cup ice

Why This Recipe Works

Quick-pickling cranberries gives the already-tart fruit an extra-bright pop of acidity, making them an ideal accompaniment to rich holiday foods (and leftovers sandwiches). We preferred cider vinegar in the pickling liquid because its fruity notes brought out the berries’ natural flavor, and we added a generous pour of sugar to counter the fruit’s sour and bitter notes. We brought frozen cranberries (they’re consistently available year-round) to a boil with the vinegar and sugar, cooked them until some of the berries just began to pop, then transferred them to a bowl and stirred in ice to arrest the cooking process, ensuring the berries stayed plump. We then refrigerated the pickled berries until they were fully chilled, just an hour since the ice had kick-started the process.

Before You Begin

These pickled cranberries make a great addition to the Thanksgiving table, or use them as a topping for turkey sandwiches or on a cheese board.

Instructions

Bring 1 cup frozen cranberries, ¼ cup cider vinegar, and ¼ cup sugar to boil in small saucepan over medium-high heat. Cook until cranberries just begin to burst, about 2 minutes. Transfer cranberries and liquid to heatproof bowl, add ½ cup ice, and stir until melted. Refrigerate, uncovered, at least 1 hour before serving. (Pickled cranberries can be refrigerated in covered container for up to 5 days; their flavor will continue to develop for the first 24 hours.)