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  • Pickled cranberries
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    By Claus Meyer

    Pickled cranberries

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    Servings: 20

    PREPARATION:

    • 1

      Rinse the cranberries in cold water and put in boiled (sterilised) glass jam jars.

    • 2

      Boil all the other ingredients and pour the steaming liquid over the cranberries. Screw the lids on the jars and let the cranberries soak up the liquid for a week before using.

    In a refrigerator or cool cellar the berries will keep for 6 months.

    This entry was posted in Claus Meyer, Episodes, Recipes by chef, S05 E04 Cooking of light. Bookmark the permalink.
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  • Servings: 20

    PREPARATION:

    • 1

      Rinse the cranberries in cold water and put in boiled (sterilised) glass jam jars.

    • 2

      Boil all the other ingredients and pour the steaming liquid over the cranberries. Screw the lids on the jars and let the cranberries soak up the liquid for a week before using.

    In a refrigerator or cool cellar the berries will keep for 6 months.

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