Cranberry – one of the richest sources of Vitamin C. It is highly rich in antioxidants and deserves to be called a superfood. Since it is very tart or sour, it is difficult to consume it raw. But you can try this recipe and eat it regularly. It is easy and quick to make and goes very well with parathas, dal-rice, upma, or simple as is.
Story Time
During the fall season in Germany, we started seeing a lot of cranberries in the stores. They look so gorgeous that I got tempted to buy them and try them. I thought that they would be like blueberries or raspberries. But I tried one piece and realized that it is too hard to eat them raw. Although, after a couple of pieces I got a hang of the taste and could eat many pieces and even enjoyed eating them. But Jatin did not eat them at all. I was thinking about what I would do with such a big pack of cranberries and then someone suggested I make this pickle.
I tried this pickle just like I make my quick and instant green chili pickle. It was good and quite easy to finish. I even shared it with a friend and they loved it so much that they asked me to make a big batch for them. Then I decided to share this recipe on the blog so that everyone can make it and include this superfood in their diet.
What is Cranberry?
Cranberry is a berry (Obviously!). These are small, round, slightly hard, red-colored fruit that is considered a superfood because of their nutritional benefits. They are rich in antioxidants, vitamins (C, K, A, E), minerals (potassium, manganese), and calcium. These can be consumed raw or cooked. You can even try dried cranberries but the store-bought ones may contain some extra sugar. So, avoid that.
Since these are very tart to be consumed raw, they are often used in juice, salads, pickles, jellies, sauces, and even in baked goods.
What are the benefits of consuming Cranberry?
Below are the health benefits of consuming Cranberries:
- Boosts immunity and helps fight infections
- Good for eyesight
- Improves gut health
- Lessen the risk of UTI (urinary tract infection)
- Improves metabolism and is good for digestion
How to consume or eat Cranberries?
You can consume Amla in the following ways:
- Eat it as is like fruit or berry
- Prepare juice or add it to any fruit/vegetable juice you make
- Salads or prepare a salad dressing
- Dried Cranberries
- Pickled Cranberries
- Cranberry chutney – sweet and sour
- Jellies and Sauces for baked goods
How to eat Cranberry pickles?
You can eat this pickle as is. It doesn’t taste as sour or tart as raw cranberry and can be consumed quite easily. You can even pair it with some parathas, lentils (dal-rice), upma, uttapam, etc.
Easy Swaps
- Mustard Oil: Use any cooking oil instead.
- Rice Vinegar: You can use other vinegar too but adjust the amount depending on the sourness or acetic value of the vinegar.
Is this recipe Vegan?
Yes. All the ingredients used in this recipe are vegan and plant-based.
How to store Cranberry pickles?
Cranberry pickles can be stored in an air-tight container once cooled. Keep it at room temperature for around two weeks (or even more). You can even refrigerate it so that it lasts a long time.
Other Recipes – just as good
Now grab all the ingredients because you are ready to make this healthy and nutritious cranberry pickle at home. In the fall or winter season, make it a part of your everyday diet. Trust me, it is nature’s gift for a disease-free and healthy life.
If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.
Happy Cooking 🙂
Love from us
Richa
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