When cooking a vegan holiday dinner, I like to experience a lot of different layers of flavor so I thought I would try something different this year and try this pickled cranberry recipe. This is a quick and easy pickling process but does use some ingredients you might not have around your home. Also, a little goes a long way.
Author: Ordinary Vegan
Recipe type: Side
Serves: 8
Ingredients
1 10-ounce bag of frozen cranberries (or fresh)
1 cup cider vinegar
1 cup water
1 cup maple syrup
1½ cinnamon sticks
½ teaspoon whole cloves
2 whole star anise
zest of one orange
½ tablespoon thinly sliced fresh ginger
Instructions
In a medium saucepan, combine the vinegar, water and maple syrup and bring to a boil. Reduce the heat and add the cinnamon, cloves, star anise, orange zest and ginger. Cover and simmer gently for 10 minutes. add the cranberries to the liquid and bring to a simmer.
As soon as it reaches the simmer again, remove fro heat.
Pour the cranberries and liquid into a glass bowl.
Cover and refrigerate for at least a day to give the flavors time to develop. The cranberries will last for up to a week.
Serve a small dollop on a plate of vegan Thanksgiving loaf.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-thanksgiving-recipes/