I waited and waited for cranberries to drop below $1 a bag. And my favorite low cost produce store sold out without ever reaching that price. So I finally folded and bought 15 bags at $1.50 a piece. I think this is the cheapest I’ll find them.
I had an initial game plan. Half would be Odessa’s, to make Odessa’s Cranberry Sauce. The other half was to be mine to make a sort of apple cranberry chutney I’ve been wanting to try.
Unfortunately (fortunately?) the Internet is an amazing pool of awesome information and ideas, and I stumbled across something I couldn’t resist. Pickled Cranberries.
And with those ideas stirring in my head I went in to the kitchen. 9 bags of cranberries for Odessa, two to pickle, and four for chutney. Or so I thought.
I should mention that this post won’t be very picture heavy, cause I was cooking my ass off tonight. Felt like everything on every burner needed my constant attention. And I was interrupted by two mishaps. One by my kid, and one my own doing.
Odessa started with her recipe first. It’s still my favorite cranberry sauce. And I could have two jars a month and be happy.
Cranberry Apple Chutney
24oz cranberries
20 apples, cored and rough chopped
9 cups sugar
4 lemons, zested and juiced
4 cups water.
This is a recipe that I found through Instagram, and then modified. The original recipe, as it was provided to me called for 8 cups of apples, 4 cups of cranberries, 6 cups of sugar, and one lemon. I based my math off of the amount of cranberries that I had left. But that was nearly 16 cups and I didn’t have it in me to add 24 cups of sugar to something.
I chose to go with Granny Smith and Fuji apples to stick with the red and green holiday theme.
For what it’s worth, Fuji apples do not hold up to cooking, a little key point that I forgot. Opt for Lady Pink, Braeburn, Honey Crisp or other firm apple instead, if given the choice.
I used my handy dandy apple corer/slicer and cut the apples into 6 slices. Then I rough chopped the slices into pieces.
Put the water in a large pot, heat, and add the cranberries. I gave the berries about a five minute head start over the apples. As the cranberries start popping add your apples to the pot. Once the cranberries and apples start to cook and release more liquid add your sugar as well and stir thoroughly mix. Cook for approximately 10 to 15 minutes until the cranberries and apples begin to cook down. Then add your lemon zest and juice.
I tasted the chutney after originally having only added 6 cups of sugar. That still seemed a bit too tart. I added another 3 cups of sugar, bringing the total to nine, simmered, and taste it again. That seemed like a good amount.
Continue to cook for approximately 10 to 15 minutes until the mixture thickens.
Pour your cranberry chutney into clean mason jars, apply your lid and ring.
Process in a water bath canner for 10 minutes for pints.
This ended up making 14 pints.
As I was looking around the web for cranberry recipes I came across an idea for pickled cranberries. Pickling is my most recent obsession. The author suggested adding a spoonful of pickled cranberries to club soda and gin, or tossing them in olive oil and topping a goat cheese and arugula salad with them. This sounded way too delicious to pass up.
Pickled Cranberries
24oz Cranberries
3 cups apple cider vinegar
3 cups sugar
2 cinnamon sticks
1 teaspoon allspice berries
1/2 teaspoon whole cloves
1/2 teaspoon black peppercorns
1/4 teaspoon juniper berries (I didn’t have these, and didn’t want to run out to the store. I’ll add them next time)
Place the allspice, clove, peppercorns, and juniper berries in cheesecloth and tie off.
Combine the vinegar, sugar, cinnamon sticks, and spice bundle in a pot and heat to a boil. Add the cranberries and cook for 5-10 minutes until the cranberries have popped. Bring the mixture back to a full boil.
Remove the spice bundle and cinnamon sticks and set aside. Ladle the cranberries into jars, and then add brine to the 1/2″ headspace. Cut the cinnamon sticks in half and add a piece to each jar.
Lids, rings, and 10 minutes in a water bath. As these are pickles, let them sit for a while before opening and enjoying.
**Update**
The wife cracked a jar of the pickled cranberries today and made herself a cocktail of tonic water, gin, and some cranberries. Not long thereafter she texted “OMG these things are awesome.” I asked her to take a picture, and classy it up a bit so I could post it here. Ladies and gentlemen, my wife’s classy picture of her cocktail:
Cranberry Pickled Apple Slices
It was at this point that I thought I was done. But I noticed that I had this gorgeous red tinted, cranberry scented brine left in the pot. I couldn’t bring myself to toss it out. I decided to be adventurous. I took two Fuji apples a d two Granny Smith apples and cored and sliced them. I returned the spice bundle to the brine and added the apple slices. My intent was just to cook them to the point of being soft. However at this very moment my three-year-old walked into the kitchen and told me that he had broken some glass. When I went to investigate I found that he had made his way into my canning pantry and was playing “how high can I build a tower of jelly jars.” Turns out the answer is seven. The tower had fallen and a jar if Strawberry Citrus Jam met its demise. In the time it took me to deal with and clean that, my apple over cooked. But, oh well, not the end of the world.
The apples were added to jars and covered with brine. Then processed for 10 minutes. I’ll probably warm them and use them to top vanilla ice cream. Or serve them as a side to pork chops.
So there’s 4 things you can do with cranberries and apples. I’m definitely considering those pickled cranberries as Christmas gift idea #2. Show up to a holiday party with a couple jars of those bad boys, some vodka, gin, and mixers? You’ll be the hot of the party.
As I said earlier, I’m on a huge pickling kick right now. If you have a great recipe, or know of a must have pickling book, please share.
Happy canning.
Mason Jars and Mixing Bowls 