Pickled Cranberries: Your New Favorite Holiday Condiment (And Garnish!)


It might feel like cranberries are making an appearance on EVERYTHING this time of year, but I'm personally okay with that! Tart and sweet...a little sour, these little gem berries are the perfect way to add a little pop of surprise to a number of holiday dishes.

This year I decided to try something new, you know outside of my usual side dish sauce or seasonal baking. Pickling! Yes, you can pickle cranberries! And not just any pickling, we're weaving in my new obsession of mulling spices into the mix too!

The result? A playful pop (literally!) of tartness and warm spices - which are an excellent surprise when used as an appetizer topping, or even a cocktail garnish. Seriously, these are a whole lot of fun to eat!

Easy (and quick) to make - this is definitely something you can squeeze in as a last minute addition to any upcoming holiday gathering (I mean, just think of these on a cheese board...or on top of a roasted yam and herbed mascarpone slider,or beautifully skewered on this fabulous "Thanksgiving leftover" cranberry orange cocktail). Just sayin'!

Here's to adding something new to your traditions this year - let me know what you want to top these onto and definitely share when you do!


- Pickled Cranberries -


  • ½ cup cranberries

  • 2 cinnamon sticks

  • 1 tsp black peppercorns

  • 1 tsp whole allspice

  • 1 tsp whole juniper

  • 1/2 tsp whole cloves

  • 1 cup sugar

  • 1 cup apple cider vinegar


In a sauce pan add whole spices, sugar and vinegar. Bring to a boil and pour over cranberries in a sterilized sealable jar. Allow to cool before sealing jar. Will last 3-4 weeks in the refrigerator. For more mulling spice inspiration head over here to try out some other combinations!