Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) fresh cranberries
- 1 cup (240 ml) water
- 1 cup (240 ml) apple cider vinegar (5% acidity)
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) fresh orange juice
- 1 tbsp finely grated orange zest
- 1 tsp kosher salt
- 1 cinnamon stick (3-inch)
- 4 whole cloves
- 4 whole allspice berries
- 1-inch piece fresh ginger, sliced
Do This
- 1. Rinse cranberries and discard any soft or shriveled ones.
- 2. In a saucepan, combine water, vinegar, sugar, orange juice, orange zest, salt, cinnamon stick, cloves, allspice, and ginger.
- 3. Bring to a gentle simmer (about 190–200°F / 88–93°C) over medium heat, stirring until sugar dissolves.
- 4. Add cranberries and cook 2–3 minutes, just until some berries begin to soften and a few burst; remove from heat.
- 5. Transfer cranberries and all the spices to a clean heat-safe jar, then pour hot brine over to cover.
- 6. Cool to room temperature (about 1 hour), then cover and chill at least 4 hours, preferably 24 hours.
- 7. Serve with cheese boards, roasted turkey, pork, chicken, or rich pâtés.
Why You’ll Love This Recipe
- Perfect balance of sweet, tart, and warmly spiced flavors that feel instantly festive.
- Whole cranberries keep their shape and turn jewel-like in the jar, ideal for holiday boards.
- Make-ahead friendly: keeps in the fridge for up to 2 weeks, so you can prep well before guests arrive.
- Versatile: pairs beautifully with cheeses, charcuterie, roasted meats, sandwiches, and leftovers.
Grocery List
- Produce: Fresh cranberries, 1 large orange, small piece of fresh ginger
- Dairy: None
- Pantry: Granulated sugar, apple cider vinegar (5% acidity), kosher salt, whole cinnamon sticks, whole cloves, whole allspice berries (optional but recommended), optional crushed red pepper flakes or whole black peppercorns
Full Ingredients
Main Ingredients
- 12 oz (340 g) fresh cranberries, rinsed and picked over
Orange-Spice Pickling Brine
- 1 cup (240 ml) water
- 1 cup (240 ml) apple cider vinegar, 5% acidity (or white wine vinegar)
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) fresh orange juice (from about 1/2 large orange)
- 1 tbsp finely grated orange zest (from the remaining orange)
- 1 tsp kosher salt (or 3/4 tsp fine sea salt)
- 1 cinnamon stick (about 3 inches long)
- 4 whole cloves
- 4 whole allspice berries (or 1/4 tsp ground allspice added at the end of simmering)
- 1-inch piece fresh ginger, peeled and thinly sliced
Optional Flavor Boosters
- 1–2 strips wide orange peel (about 1 x 3 inches each), removed with a vegetable peeler (for extra citrus aroma)
- 1/4 tsp crushed red pepper flakes or 4–6 whole black peppercorns (for a subtle heat and complexity)
- 2 tbsp orange liqueur (such as Cointreau or Grand Marnier), stirred in after the brine cools slightly for a boozy twist
Step-by-Step Instructions
Step 1: Prep your jar and cranberries
Wash one 1-quart (1-liter) glass jar or two pint-size jars with hot, soapy water. Rinse very well in hot water and let drain upside down on a clean towel. For extra peace of mind, you can pour freshly boiled water into the jars, let sit 1 minute, then pour out and let them air-dry. This recipe is for refrigerator storage, not shelf-stable canning.
Rinse the cranberries under cool water and sort through them. Discard any that are soft, wrinkled, or bruised. For slightly softer, quicker-pickled berries, you can prick some of them once or twice with a toothpick or skewer, but do not mash them; you want them mostly whole for a pretty presentation.
Step 2: Build the orange-spice brine
In a medium nonreactive saucepan (stainless steel or enamel), combine the water, apple cider vinegar, sugar, orange juice, orange zest, and kosher salt. Add the cinnamon stick, whole cloves, whole allspice berries, and sliced ginger. If you are using optional orange peel strips or pepper flakes/peppercorns, add them now too.
Place the pan over medium heat and stir occasionally until the sugar and salt dissolve completely, 3–4 minutes. Once dissolved, continue heating until the mixture reaches a very gentle simmer, about 190–200°F (88–93°C). You should see small bubbles around the edges, but not a vigorous boil. This gentle heat helps infuse the spices without driving off too much of the citrus aroma.
Step 3: Soften the cranberries in the brine
Carefully add the rinsed cranberries to the simmering brine. The temperature will drop slightly. Let the mixture return to a gentle simmer (still around 190–200°F / 88–93°C), then cook for just 2–3 minutes.
Watch closely: you want a few berries to just begin to split or burst, but most of them should remain whole and plump. Stir gently once or twice so all the berries get contact with the hot brine, but avoid vigorous stirring that could crush them.
As soon as a handful of berries have cracked and the liquid turns a deeper red, remove the pan from the heat. The cranberries will continue to soften slightly in the hot brine off the burner.
Step 4: Pack the jar
Using a slotted spoon, transfer the warm cranberries into your prepared jar or jars. Tuck in the cinnamon stick, ginger slices, orange peel strips (if using), and whole spices among the berries so they are visible through the glass; this makes the finished jar very attractive on a holiday table.
Carefully pour the hot brine over the cranberries, making sure they are completely submerged and leaving about 1/2 inch (1.25 cm) headspace at the top of the jar. If using orange liqueur, let the brine cool for about 5 minutes off the heat, stir in the liqueur, then pour over the berries. Tap the jar gently on a towel-lined counter to release any trapped air bubbles, and adjust the berries so they are all under the liquid.
Step 5: Cool, chill, and let the flavors develop
Leave the jar uncovered at room temperature until the contents are completely cool, about 1 hour. Do not rush this step by putting a hot jar straight into the refrigerator, as the quick temperature change can stress the glass and make it more likely to crack.
Once cooled, wipe the rim of the jar, close tightly with a lid, and refrigerate for at least 4 hours before serving. For the best flavor and color, allow 24–48 hours of refrigerator time. During this rest, the cranberries will fully absorb the sweet-tart, spiced citrus brine and turn a beautiful, deep ruby color.
Step 6: Serve and enjoy
Before serving, give the jar a gentle tilt to distribute the brine and spices. Use a slotted spoon to lift the cranberries into a small serving bowl, then spoon over a bit of the bright red brine for shine and moisture. Garnish with a twist of fresh orange peel or a few fresh orange zest strands if you like.
Serve your pickled cranberries alongside cheese and charcuterie boards, with roasted turkey, chicken, pork tenderloin, ham, or duck, or as a tangy accent for sandwiches and leftover roast meat. A spoonful on a crostini with soft cheese (like brie, goat cheese, or blue cheese) is especially lovely.
Pro Tips
- Do not overcook the cranberries. A short, gentle simmer keeps them plump and whole; cooking too long will turn them into jam or sauce.
- Adjust sweetness to taste. For a tarter pickle, reduce the sugar to 3/4 cup (150 g). For a sweeter, more chutney-like result, increase to 1 1/4 cups (250 g).
- Let them rest. The flavor improves dramatically after at least 24 hours in the refrigerator; if you can, make them 1–3 days before serving.
- Use nonreactive cookware. Acidic vinegar and citrus can react with aluminum or copper; choose stainless steel or enameled pots and glass jars.
- Save the extra brine. The leftover red, citrusy brine is delicious splashed into sparkling water, cocktails, or used in vinaigrettes for salads.
Variations
- Boozy holiday cranberries: Stir in 2–3 tbsp orange liqueur (Cointreau, Grand Marnier, or triple sec) or a splash of bourbon after removing the brine from the heat and letting it cool for 5 minutes. Do not boil the alcohol; add it off the heat so the flavor stays bright.
- Spicy chili version: Add 1/4–1/2 tsp crushed red pepper flakes or one small dried chili to the brine for gentle heat. This version is especially good with rich pork, duck, or sharp cheeses.
- Herby, slightly savory twist: Add 1 small sprig of fresh rosemary or thyme to the jar with the spices. Remove the herb after 2–3 days if you prefer a subtler herbal note.
Storage & Make-Ahead
Store the pickled cranberries in the refrigerator, tightly covered, for up to 2 weeks. Always use a clean spoon or fork to remove berries from the jar to keep them fresh longer.
This is a refrigerator pickle recipe and is not tested or intended for shelf-stable water bath canning. Do not store the jars at room temperature.
For entertaining, you can make the cranberries up to 5–7 days ahead. In fact, making them at least 1 day in advance is ideal, as the flavor and color improve with time.
Nutrition (per serving)
Approximate values per 2-tablespoon serving (about 25 g), assuming 24 servings total: about 40 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 30 mg sodium, 10 g carbohydrates, 9 g sugars, 0.5 g fiber, 0.2 g protein. These numbers are estimates and will vary based on exact ingredient brands and how much brine you consume.
