Recipes for pickled cranberries 8 different ways: a great way to preserve this delicacy all year round!

Do you know that cranberries are the best helper for urinary tract problems?

Cranberries contain antioxidants that reduce the chances of developing urinary tract infections.

Why not save these miracle berries for “worse times”?

Try our great recipes for canning cranberries!

We will advise you how to preserve them in the dishwasher or oven, or how to prepare the best jam.

Cranberry pickle

Prepare a simple pickle of water and sugar, in which you can pickle cranberries and it will last a long time in your pantry.

You will need

• water
• crystal Sugar

Preparation process

• Pour water into a large pot and bring to a boil.
• Add the sugar and cook until the sugar is completely dissolved.

Canning cranberries in the dishwasher

You can also preserve cranberries without pickle in your own juice using sugar. Simply cook them in your dishwasher!

You will need

• cranberries
• crystal sugar – we use 450 g of sugar for 1 kilogram
• cinnamon
• clove

Preparation process

• Take the cranberries, get rid of unwanted particles and rinse them.
• Pour them into a large saucepan, sprinkle with sugar and heat them slowly over a low heat.
• As soon as the cranberries start to be shiny – glassy, take them out – a colander is a good helper.
• Add the cinnamon and cloves to the remaining juice and cook for another 6 minutes – skim the foam while cooking.
• Pour the cranberries into pre-prepared sterilized glasses, cover them with the cooled juice.
• Close the glasses tightly and put them in the dishwasher.
• Do not forget the rules of canning in the dishwasher – the jars must stand straight all the time and never stack them so that they touch each other.
• Turn on the longest program – usually the program for washing pots and let it finish even.
• After removing the jar, turn it upside down and let it cool.
• Store in a cool, dark cellar.

Canning cranberries in the oven

Even in this recipe, you can do without the sugar and water marinade. You only need cranberries, sugar, spices, a jar and an oven in which to cook the cranberries.

You will need

• cranberries
• sugar
• spices – cloves, cinnamon

Preparation process

• Take the cranberries and rinse them.
• Put them in a large pot, add sugar to them.
• Cook the cranberries slowly until they become glassy.
• Then take them out of the pot with a colander.
• Add the spices to the juice and cook for another 6 minutes, stirring constantly.
• Prepare jars for canning – sterilize them.
• Then pour the cranberries into them and pour the cooled juice – remove the spices.
• Seal the jars and place them on a baking tray lined with a tea towel.
• Pour them over and put them in the oven.
• Bake at 200 degrees for about 10 minutes.
• After removing the jars from the oven, turn the jars upside down on a tea towel.
• Leave to cool until the next day and then store.

Canning cranberries in the microwave

You can also preserve cranberries in the microwave, which is quick and easy. With our guide, it will be a piece of cake!

You will need:

• cranberries
• sugar
• spice
• plastic bowl

Preparation process

• As always, pick and wash the cranberries.
• Sterilize the canning jars properly and let them dry.
• Place the cranberries in a large saucepan, sprinkle with sugar and cook over low heat.
• Remove the glassy cranberries using a colander.
• Add the spices to the cranberry juice and cook for another 6 minutes – then let the juice cool.
• Pour the cranberries into the glasses, cover them with juice up to the rim.
• Close the jars very well with the lids and put them in a plastic bowl in the microwave.
• The plastic bowl will prevent the juice from leaking out of the glasses.
• Set the microwave to the highest power – 700 Watts and turn on the timer for 5 minutes.
• 1 glass=5 minutes, 2 glasses=10 minutes, 3 glasses=15 minutes, etc.
• Once done, take the jars out and turn them upside down.
• Check that all lids are engaged.
• After cooling, store in a dark and cool room.

Canning cranberries in the classic way

If you have a canning pot, simply can your cranberries in it according to our instructions.

You will need

• cranberries
• sugar
• spice
• jar
• canning pot with a thermometer

Preparation process

• Rinse the cranberries and take them over.
• Prepare the desired number of canning jars and sterilize them.
• Place cranberries and sugar in a large saucepan.
• Cook the mixture slowly – until the cranberries acquire the necessary glassiness.
• Then pull them out – a colander will help
• Boil the juice for another 6 minutes – add spices – cinnamon and cloves (star anise).
• Fill mason jars with cranberries and pour over them the boiled juice that you let cool.
• Cover tightly and place in a canning pot.
• Stack them about 1 centimeter apart – fill them with water so that they are completely submerged.
• Cook for 20 minutes at 80 degrees.
• After taking them out, turn them upside down and let them cool.
• Store in a dark and cool place.

Other storage methods

Cranberry mustard

This luxurious seasoning is pleasantly sour and juicy and goes perfectly with, for example, a turkey sandwich or various sausages. It also makes a great gift!

You will need

• 1 cup red wine vinegar (at least 5% acidity)
• ⅔ cup yellow mustard seeds
• 1 cup of water
• 4 cups cranberries
• ¾ cup brown sugar
• 2-4 habanero peppers
• 2 spoons of honey
• 1 teaspoon of ground ginger
• 1 teaspoon of sea salt
• 3 teaspoons of spices – mustard

Preparation process

• In a small bowl, combine the vinegar and mustard seeds.
• Let sit, cover the bowl, until the seeds have absorbed all the vinegar – about 4-8 hours, or overnight.
• Prepare mason jars and lids.
• Combine cranberries and water in a medium saucepan.
• Bring slowly to a boil, then reduce the heat and simmer – until most of the cranberries have popped – about 20 minutes.
• Then add the brown sugar and continue to heat gently, stirring occasionally, until the liquid reduces to a syrup – about 10 – 15 minutes.
• In a food processor fitted with a metal blade, combine the pickled mustard seeds ( with any remaining vinegar ), habanero peppers, and honey.
• The whole mixture should be well chopped – it should have a grainy texture.
• Then add more water to the mixture, 1 tablespoon each time if the mixture seems too dry.
• Then put the mixture in a bowl and after a small amount start adding spices, salt and ground ginger – it depends on your taste.
• Once you are satisfied with the taste, bring the mixture to a boil, stirring constantly.
• Pour the hot mixture into the jars and seal them tightly.
• Let them cook in a boiling bath for another 10 minutes.
• Store after cooling.

Cranberry syrup

There is nothing better than homemade syrup, which you can use for refreshing drinks or for warm pancakes in the morning. Try ours!

You will need

• 3 kg of cranberries
• 2 cups of sugar
• 4 cups of water
• 1 vanilla pod

Preparation process

• Take the cranberries and rinse them.
• Put all the ingredients in a large pot – cut open the vanilla bean and remove the necessary seeds from it.
• Bring the mixture to a boil – don’t panic, the cranberries will start to pop.
• Stir the cranberries and press them against the sides of the pot with a wooden spoon to get more juice.
• Cook for about 15 minutes and then turn off.
• Allow the mixture to cool for another 15 minutes.
• Drain the boiled cranberries through a sieve.
• The syrup should be bright red, almost translucent, and vanilla seeds may remain in it.
• Pour into decorative glasses and store in the refrigerator.

Cranberry jam

Perhaps everyone loves marmalade. It has many different uses! Your whole family will love this recipe for cranberry marmalade with oranges.

You will need

• 5 whole medium oranges, washed and dried
• 1 whole lemon, washed and dried
• 6 cups of water
• 4 cups fresh or frozen cranberries
• 8 cups brown sugar

Preparation process

• Use a vegetable peeler to get the thin, colorful outer peel from oranges and lemons.
• Cut the bark into fine strips and mix them with water in a large pot.
• Bring the mixture to a boil, then cover the pot, reduce the heat and simmer for about 20 minutes.
• While the zest is cooking, peel off the remaining white zest from the citrus and discard.
• Cut the oranges and lemon into wedges and carefully remove the pits.
• Finely chop the oranges and lemons into small pieces.
• After 20 minutes of boiling, add the chopped citrus to the pot.
• The cranberries also need to be chopped, so blend them and add them to the pot.
• Bring the whole mixture to a boil again and continue boiling for about 10 minutes, stirring occasionally.
• After boiling the fruit mixture for 10 minutes, add the sugar to the pot.
• Cook for 20 minutes, stirring the whole time, until a gel forms.
• Remove the pot from the heat and pour the mixture into warm sterilized jars.
• Place the lids on the jars and screw on tightly.
• Boil in a boiling water bath for 10 minutes.
• Allow to cool and store.

And how did you like today’s pickled cranberry recipes? Write to us in the comments!