Pickled cranberries

By Lisa Dawn Bolton
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  • 1 cup fresh cranberries (or thawed frozen ones)
  • 3/4 cup white vinegar
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon freshly ground cinnamon or nutmeg (optional)


  1. Fill a 237 milliliter mason jar with the cranberries.
  2. Add the vinegar, sugar and cinnamon or nutmeg (if using).
  3. Close the lid tightly, shake to combine and store the jar upside down in the fridge. The cranberries will be ready to eat within six hours.
  4. Keep in an airtight container in the fridge for up to seven days.
  5. NOTE: Don’t add both cinnamon and nutmeg, as that would be overpowering. For more of a pickle flavour, you can piece the cranberries before adding them to the jar. I prefer the pop they have when left untouched, but it’s a personal choice.

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