Pickled Cranberries
Prep time
Cook time
Total time
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.
Recipe type: Side
Serves: 8
  • 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
  1. 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.
  2. As soon as it reaches the simmer again, remove fro heat.
  3. Pour the cranberries and liquid into a glass bowl.
  4. Cover and refrigerate for at least a day to give the flavors time to develop. The cranberries will last for up to a week.
  5. Serve a small dollop on a plate of vegan Thanksgiving loaf.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-thanksgiving-recipes/