Bet­ter with Berries

Put some pick­led cran­ber­ries in your cock­tail

SAVEUR - - Test Kitchen - —Kat Craddock

WE LOVE THE brini­ness of olives or pick­led pearl onions in our mar­ti­nis and Gib­sons, but home-pick­led cran­ber­ries de­liver the same salty kick plus a puck­ery tart­ness, sat­is­fy­ing crunch, and pretty crim­son hue around the hol­i­days. Though fresh cran­ber­ries take sev­eral days to ten­der­ize and ab­sorb fla­vor, de­frosted frozen ones have slightly softer skins, which speeds up the pick­ling process. Get a batch started at least two days be­fore you plan to serve.

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