Pickled Cranberries
Pickled Cranberries is a gluten free, dairy free, and fodmap friendly side dish. One portion of this dish contains about 0g of protein, 0g of fat, and a total of 116 calories. This recipe serves 12. It can be enjoyed any time, but it is especially good for Christmas. This recipe is typical of Southern cuisine. Head to the store and pick up pickling spice, cranberries, water, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Combine sugar, water, vinegar, and pickling spice in a nonreactive saucepan over medium-high heat; bring to a boil. Reduce heat, and cook until reduced by half. Strain vinegar mixture through a sieve over another medium nonreactive saucepan; discard solids.
Add fresh cranberries to strained mixture, and place pan over medium heat. Bring mixture to a simmer, and cook just until the cranberries begin to pop (about 5 minutes), stirring occasionally.
Remove from heat; cool. Chill at least 24 hours.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Steppe Cellars Dry Riesling with a 4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
Steppe Cellars Dry Riesling
Aromas of green apple, lime, pear and vanilla custard lead to a delicate mouthfeel with mineral notes, apple, lemon zest and crisp acidity.