Pick­led Cock­tail Cran­ber­ries

MAKES 2 CUPS

SAVEUR - - Contents -

In a 16-ounce seal­able jar, pack in 1⅔ cups frozen cran­ber­ries, 2 star anise, and 1 cin­na­mon tree leaf (burla­pand bar­rel.com) or sprig of rose­mary. In a small pot, com­bine 1½ cups ap­ple cider vine­gar, ½ cup wa­ter, 1 ta­ble­spoon sugar, and 1½ tea­spoons kosher salt; bring to a sim­mer, stir­ring to dis­solve the sugar and salt. Pour the hot brine over the berries, then cover and seal. Let stand at room tem­per­a­ture for 24 hours, then re­frig­er­ate an­other 12–24 hours. Store up to 4 weeks.

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