Ingredients
- 2 12-ounce packages firm cranberries
- 3 cups red wine vinegar or cider vinegar
- 3 ½ cups sugar
- 1 cups water
- 1 tablespoon coriander seeds
- 1 teaspoon whole cloves
- 1 tablespoon coarsely broken whole cinnamon
- Nutritional Information
Nutritional analysis per serving (4 servings)
797 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 198 grams carbohydrates; 9 grams dietary fiber; 181 grams sugars; 0 grams protein; 13 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 pints
Preparation
- Pick over and rinse cranberries; let them drain in a colander.
- Combine vinegar, sugar and water in a large saucepan. Tie coriander, cloves and cinnamon loosely in cheesecloth, then pound the bundle lightly to bruise the spices. Add the spice bag to the vinegar mixture.
- Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved. Simmer, partly covered, 5 minutes.
- Add cranberries to syrup and cook over very low heat, uncovered, shaking the pan often until the berries are heated through and the skins have cracked, about 7 minutes. Transfer mixture to a bowl; allow to cool. Cover cooled mixture and leave it at room temperature several hours or overnight.
- Spoon the berries from the syrup into clean, hot 1-pint canning jars with new lids. Reheat the syrup to boiling, remove the spice bag and fill jars with syrup, leaving 1/4 inch of space at the top. Remove air bubbles by inserting a thin plastic spatula or a wooden chopstick between the food and the jar, and add syrup if necessary. Cover. Process for 15 minutes in a boiling water bath. Cool, and tighten lids. Allow the cranberries to mellow for two weeks before using.
- Excellent as a condiment with cold meats, poultry or pates.
Dining and Cooking