Pickled Cranberries

Beth Dooley is a blogger and cookbook author who wrote a book focusing on preserves called, Savory Sweet. She shared a pickled cranberry recipe which will add a vibrant addition to holiday cheese platters.

Pickled Cranberries
Makes about 2 pints

1 pound cranberries
½ cup cider vinegar
½ cup sugar
¼ cup ruby port wine
¼ cup fresh grapefruit juice
4 wide bands grapefruit zest

Combine the cranberries vinegar, and sugar in a 10-inch sauté pan and bring to a gentle boil over medium heat. Lower the heat and simmer for a few minutes (the cranberries should stay intact). Use a slotted spoon to transfer the cranberries to the jars leaving the brine in the pan.

Add the port, grapefruit juice and zest to the brine in the pan and bring back to a boil for a minute or two. Place 2 pieces of grapefruit zest in each jar and add the brine. Wipe the rims and secure the lids and bands. Allow several days for the flavors to marry.

Honey Mustard
Makes about 3 quarter pints

½ cup yellow mustard seeds
½ cup white wine
¼ cup white wine vinegar
3 tablespoons honey
1 teaspoon ground allspice
1 teaspoon ground ginger

Put the mustard seeds in a glass bowl and add the wine. Cover the bowl and let it sit at room temperature overnight so the seeds swell and soften.

Turn the soaked mustard seeds into food processor fitted with a steel bade and process for 1 to 2 minutes scraping down the sides, until the seeds are broken and the mix is creamy. Fill the jars with the mustard. Allow to sit at room temperature for a week so the flavors mellow before refrigerating.

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