What You'll Need
1 cup apple cider vinegar
1 cup granulated sugar
1 cinnamon stick
1 1/2 teaspoons whole cloves
1 1/2 teaspoons whole allspice berries
1 tablespoon fresh ginger, thinly sliced
Pared rind of 1 orange, cut in thin strips
12 ounces fresh cranberries
Makes 3 cups of pickled cranberries
1 cup Hayden Flour Mills Emmer Farro Berries
1 bunch of kale
8 oz goat cheese, crumbled
1/2 cup pickled cranberries (dried cranberries would make a good substitute)
3/4 cup pecans, crushed
1/4 cup olive oil
Juice of 1 orange
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
Salt and Pepper
For the Pickled Cranberries
NOTE: Prepare 2-3 days ahead of time, allowing cranberries to pickle.
- In a saucepan, bring the vinegar and sugar to a boil, stirring constantly.
- Add the cinnamon, cloves, allspice, ginger, and orange rind. Simmer for 8 minutes. Add the cranberries and cook for 1 minute, or until the skins begin to crack.
- Immediately, transfer the mixture into a heatproof bowl, or large mason jar, just large enough to fit the fruit and brine (the cranberries will float if the container is too large; if so, cover the berries with a plate).
- Allow cranberries to pickle for 2-3 days.
For the Salad
- Cook the Emmer Farro Berries by placing in a pot, cover with 3 inches of water. Bring to a boil and reduce heat. Simmer for 40 minutes or until berries are softened but still chewy. Drain and cool.
- Chop kale into small pieces and then gently massage the kale with your hands (the kale will wilt slightly and make a nicer salad). Add the kale, goat cheese, pecans, and pickled cranberries to the cooled Emmer Farro Berries.
- Mix together the olive oil, orange juice, vinegar and maple syrup and pour over the salad. Mix well, salt and pepper to taste and allow to sit for 15 minutes before serving.
Makes 2 large bowls.