Southern-style yellow squash in the summer.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 20 |
| Yield: | 2 1/2 cups |
Ingredients
- 1 cup white vinegar
- 1 cup water
- 1 cup white sugar
- 1 cup fresh cranberries
- 2 pods cardamom, crushed
- 4 whole allspice berries, cracked
- ¼ (1 inch) piece cinnamon stick
Instructions
- Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
- Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.