Sunday, November 13, 2011

Cranberry Apple Pickles

This is a perfect side dish for the holidays--all three main ingredients (apples, cranberries, and lemon juice) have a detoxifying effect to combat your holiday indulgences, and the taste is a lovely complement to roast turkey and ham alike.

Cranberry Apple Pickles

Ingredients (per 500 mL jar)

1/2 cup lemon juice (substitute rhubarb juice for a completely local choice)
1/4 cup water
2 tablespoons sugar or honey
2 teaspoons salt
2 large or 3 small-medium apples, any varietal
1/2 cup fresh whole cranberries


Combine lemon or rhubarb juice, water, sugar, and salt in a small saucepan and bring to a simmer over medium heat.

While brine is heating, peel apples and slice into long strips or chunks, according to taste. Slice cranberries in half. Place half of cranberries at the bottom of jar, followed by a layer of apples, then topped with remaining cranberries.

Pour simmering brine over fruit mixture to a level 1/2 inch from the top of the jar. Allow to cool for 10 minutes, then cover tightly, label, and store in the refrigerator.

This recipe will keep in the refrigerator for up to two months, so make it now, put it away, and forget it until Christmas! It even makes a lovely food gift for those of you who want to impress friends and family with your craftiness. They don't need to know how simple it was--I won't tell if you don't.

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