Pickled Cranberries & Vegan Sheet Pan Shawarma

Meg van der Kruik


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Tart & Tangy Pickled Cranberries

Prep time: 1 minute | Cook time: 13 minutes | Yields: 2 & 1/2 cups


¾ cup sugar

1½ cups red wine vinegar

½ tsp coriander seeds

½ tsp peppercorns

1 cinnamon stick

12 oz fresh or frozen cranberries

Cilantro and sliced green onions


In a medium saucepan, combine sugar and red wine vinegar. Tie coriander seeds, peppercorns and cinnamon stick in a square of cheesecloth and add to pan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Add cranberries and return to a boil. Lower heat to a simmer and cook until skins begin to split. If your cranberries are room temperature, this can happen in as little as 30 seconds; if they are cold from the refrigerator, it could take up to 2 minutes. Let cool in saucepan, remove and discard spice sachet, and transfer cranberries and liquid to a jar. Refrigerate in sealed jar until ready to use.

Vegan Sheet Pan Shawarma

Prep time: 20 minutes | Cook time: 25 minutes | Yields: 4 servings


Juice of 2 lemons

½ cup olive oil

6 cloves garlic, smashed and minced

1 tsp kosher salt

2 tsp freshly ground black pepper

2 tsp ground cumin

1 tsp coriander

2 tsp sweet paprika

1 tsp turmeric

1 tsp Aleppo pepper flakes

½ tsp ground cinnamon