Go Back

Cranberry Achar

cranberry pickle

Cranberry Achar

5 from 20 reviews
Pin Recipe Print Recipe
Cuisine Indian



  • Rinse the cranberries and then completely dry them. Use a paper towel if needed.
  • Cut all of the cranberries in half, and place them in a bowl.
  • Coarsely grind all the whole spices
  • Heat oil in a saucepan over medium-high heat. Once the oil is hot, turn off the stove and add the freshly ground spices as well as salt, cayenne, turmeric and mix well. 
  • Pour this over the cranberries and mix well.
  • Once the berries have cooled completely, pour them into a dry glass jar and let it sit for 5 days, making sure to shake the jar once a day to get the oil to coat all the berries. Move the jar to the fridge on day 5, then wait another 2 days before eating for the best flavor.
  • Store this achar in the fridge for up to a month.


  • This is a mildly spicy pickle. For a spicier pickle, you can add a few green chilies to the cranberries. You can also double or triple the amount of cayenne.
  • You can always make the achar as written, and then add more salt and cayenne to taste once it has fermented.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!