The humble, bog-dwelling cranberry may be the most underutilised seasonal ingredient of all time. I mean no disrespect to cranberry sauce when I say this, but there’s so much more you can do with these tart little nuggets than cook them in sugar water until they collapse.
Cranberries, cider vinegar, sugar, and a handful of warm spices mingle together to make a decidedly festive, sweet-tart fruit shrub, with all the uses that implies. Go for the obvious and dollop some on turkey, ham, or roast beef at the dinner table – it’s like cranberry sauce, but better – or mix with mayo to elevate the heck out of a leftovers sandwich.
Blitz some up with neutral oil and spices for a delicious spiced cranberry vinaigrette, or use the syrup in a pickletini (garnished with a cranberry or two in place of the traditional olive, naturally).
Honestly, I’m inclined to make a batch just so I can add it to braised red cabbage year round. The possibilities really are endless.
If you’ve never thought to pickle a cranberry, make this the year you give it a try – I don’t think you’ll regret it.
Pickled Cranberries [Saveur]