Ingredients
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1 cup fresh cranberries (or thawed frozen ones)
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3/4 cup white vinegar
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2 tablespoons granulated sugar
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1/8 teaspoon freshly ground cinnamon or nutmeg (optional)
Directions
- Fill a 237 milliliter mason jar with the cranberries.
- Add the vinegar, sugar and cinnamon or nutmeg (if using).
- 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.
- Keep in an airtight container in the fridge for up to seven days.
- 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.
