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Cranberry Achar | Cranberry Pickle

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Recipe: Cranberry Achar | Cranberry Pickle

Cranberry Achar | Cranberry Pickle is an easy to make, tangy, spicy, delicious pickle that comes together in a matter of a few minutes. However, you will have to wait for a few days before you can enjoy the pickle.Enjoy the pickle or achar with your parathas, rice dishes or add a bit to your sandwich. What I love about this pickle is the natural tanginess from the fresh cranberries.

What Is Achar?

Achar is the hindi word for pickle. Generally, the pickles are made in summer as many of them have to be kept out in the sun. These ones then usually last a whole year. Then there are some that are instant. In the instant version you don’t need to put the pickles out in the sun or cook them for too long. However, instant pickles don’t stay fresh or good for a year. However, if kept in the fridge you can easily enjoy the pickle for a couple of months, depending on the ingredients used.

I am not a fan of all pickles, tend to be a bit picky when it comes to that department. Neither do I need pickles everyday with my meals. I mostly enjoy them with parathas, theplas or whenever I make masala poori for breakfast.

Pickles And Me

My mum was an expert at making pickles. I remember I would help her to remove the soft seeds from raw baby mangoes, remove the gluey seeds from gunda ( glueberries, fragrant manjack fruit).  She would make huge jars of gor keri, gunda nu athanu and limbu nu athanu. A huge family meant a variety of pickles. Unfortunately, I didn’t learn how to make pickles from her, which is really sad. I learned how to make lemon pickle from my aunt, followed Tarla Dalal recipe for my favourite sweet pickle chundo.

Introduction To Cranberry Pickle

A few years back when I was visiting my dad, my sister in law made some masala pooris and out came a jar of pickle from the fridge. My dad insisted that I try the pickle. One bite into the cranberry and I was sold. When hubby buys a large bag of cranberries, it was time to make the cranberry achar or pickle.

Sharing This Recipe With 2024 Alphabet Challenge Group

It is a fun group where we wait patiently to see what members of the group have prepared with the letter of the week. We’re now on letter C.  Wendy who started this group suggested we cook a recipe that either has an ingredient starting with the alphabet of the week or a dish name beginning with that letter. I had prepared Cranberry Achar in Nov but didn’t have the time to blog the recipe. I guess it was meant for this group.

The Alphabet Challenge Journey So Far

AMARANTH PARATHA | RAJGIRA PARATHA
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BEETROOT TOMATO SOUP
Beetroot Tomato Soup is a comforting, easy to make and healthy soup. With some warm spices, it is perfect for the cold season. With the weather so unpredictable at the moment, snow, rain, wind chills, storms, etc soups are so comforting and definitely warm up the body and soul.
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Some Recipes With C On My Blog

TRICOLOUR CHAAS
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CARROT GINGER SOUP
Carrot Ginger Soup is an easy to make, delicious, warm, comforting, creamy soup to sip on to ward off the cold.
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WARM MEXICAN CORN SALAD/ESQUITES
Warm Mexican Corn Salad, also known as Esquites is a tangy and spicy salad that I love to have not as a side dish but as a light delicious meal. What I like about this salad that it is versatile in several ways.
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CLEMENTINE CHEESECAKE
Clementine Cheesecake is a sweet and tangy easy to make, creamy, delicious dessert that will definitely impress your guests at any party. This is a small batch recipe. Makes 6 mini cheesecakes. Can also be set in a 4" springform pan.
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STRAWBERRIES AND FRESH CREAM
Strawberries And Cream, is a simple but absolutely tasty way of enjoying fresh succulent strawberries when in season. Just 4 ingredients and this dessert comes together in a jiffy. It is the ultimate summertime dessert.
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COCONUT RICE KHEER
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GOBI MUSALLAM/ ROASTED CAULIFLOWER CURRY
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CABBAGE PAKORA | KOBI NA BHAJIA
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CHICKPEA SWEET POTATO CURRY
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Cranberry Pistachio Cookies are festive, buttery, easy to make and melt in the mouth kind of cookies. Besides having both red and green colours of Christmas, what I like about this recipe is that I can make the dough ahead and freeze it. When required I allow the rolled logs to thaw in the fridge, slice and bake. And delicious cookies are ready in a jiffy.
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Members Of  The Group Have Shared C For:

 

Ingredients Required For Cranberry Achar | Cranberry Pickle

Fresh Cranberries

Need fresh cranberries for this recipe. I have not tried making pickles with frozen fruits or vegetables, so don’t know whether frozen cranberries would make a good flavourful pickle that lasts for a few months. Make sure the cranberries are fresh and have not become soft.

Oil

The type of oil is your choice. Three commonly used oils in India for pickles are mustard, sesame and groundnut. I personally find mustard oil odour and flavour too strong. I don’t get groundnut oil so I have used sunflower oil. The mentioned oils are used not only for  their flavour but act as preservatives, making the pickle last longer. As I have used sunflower oil I didn’t make a big batch of the achar. The oil is heated till it becomes hot and then added to the pickle mix.

Oil adds like a binding agent. Helps to bind spices to vegetables or fruits used for pickling. Oil also help to seal off air or oxygen. This means the pickle can last longer and doesn’t get mouldy. I remember my mum would always say that oil should float on the pickle mixture at least about ½ to 1 inch. The spicy oil never goes to waste as it tastes so good when drizzled over dhokla, papdi no lot or khichdi.

Pickle Masala |Pickle Spice Mixture

I buy ready made pickle masala. I actually get mine from India whenever I go there. My all time favourite brand is Apex. They sell 2 main types of the spice mixture, sweet and spicy for the sweeter Gujarati pickles and hot and spicy. I usually buy the hot and spicy one.

Salt

Required to add flavour and also acts as a preservative.

Turmeric Powder

Haldi or hardar powder. Mainly added for its earthy flavour and also for the natural colour that it imparts to pickles.

Chilli Powder

Add according to your taste and also on how hot the pickle masala is.

 

 

 

 

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CRANBERRY ACHAR | CRANBERRY PICKLE

Cranberry Achar or Cranberry Pickle is an easy to make, tangy, spicy, delicious pickle that comes together in a matter of a few minutes. However, you will have to wait for a few days before you can enjoy the pickle.Enjoy the pickle or achar with your parathas, rice dishes or add a bit to your sandwich. What I love about this pickle is the natural tanginess from the fresh cranberries.
Course condiment, pickle
Cuisine Indian
Keyword cranberry achar, cranberry pickle, easy achar recipe, how to make cranberry pickle
Prep Time 15 minutes
RESTING TIME 5 days
Total Time 5 days 15 minutes
Servings 2 CUPS
Author mayurisjikoni

Ingredients

  • 2 cups fresh cranberries
  • ¾ -1 cup oil
  • 1½ tsp salt
  • 1 tsp turmeric powder
  • ½ -1 tsp red chilli powder
  • 3-4 tbsp achar or pickle masala

Instructions

  • Make sure your jar is clean and sterile. I heat it in the microwave oven for 1-2 minutes without the metal lid.
  • Wash the cranberries. Wipe them dry with a kitchen towel. They should not be wet.
  • Cut the cranberries into halves. Put them in a mixing bowl.
  • Add salt and turmeric powder. Mix well.
  • Add the achar or pickle masala and chilli powder.
  • Heat oil in a small pan till it becomes hot.
  • Pour the hot oil over the pickle masala and red chilli powder.
  • Mix well to coat the cranberries with the spice mixture and oil.
  • Spoon the pickle into the sterilized jar.
  • Leave the lid on the jar with a small gap. Don't close it tight as yet.
  • Allow the pickle to cool down a bit and then close the jar tightly with the lid.
  • Allow the pickle to rest at room temperature for 5 days.
  • Everyday gently stir the pickle with a clean spoon. This ensures that the oil coats all the cranberries as it tends to settle down.
  • After 5 days the pickle is ready. Enjoy it with your favourite paratha, poori, thepla, khichdi.
  • Store the pickle in the fridge. It stays fresh for 3-4 months if you have used a generous amount of oil.

Notes

  • Make sure the cranberries are fresh and not soft.
  • Use oil of your choice - mustard, sesame, groundnut. I have used sunflower oil.
  • Add chilli powder and pickle masala according to your taste.
  • Every time you take the pickle out for consuming, make sure you stir it so that the oil comes up. This helps to preserve the pickle longer.
  • Leave the jar of pickle for 5 days in a cool shady place.

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A Small Request:

If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
tag me as #mayuri_jikoni on Instagram
or tag me on Twitter as #Mayuri1962

 

 

 

 

 

 

 

 

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