• 1 cup  granulated sugar
• 1 cup  cider vinegar
• 1 piece fresh ginger, (1 inch/2.5 cm) thinly sliced
• 6 whole cloves
• 2 tsp coarse salt
• 1 tsp  black peppercorns
• 3 cups fresh or frozen whole cranberries
• 4 strips orange zest

In saucepan, bring sugar, vinegar, ginger, cloves, salt and peppercorns to boil; cook, stirring, until sugar is dissolved, about 5 minutes.

Stir in cranberries and orange zest; bring to boil. Reduce heat to medium; cook until cranberries are just beginning to burst, 5 to 7 minutes. Let cool completely, about 2 hours. Strain mixture over bowl, reserving solids and liquid.

Transfer cranberry solids to sterilized 2-cup  jar with tight-fitting lid; top with enough reserved liquid to cover, discarding any excess. Seal tightly. Refrigerate for at least 24 hours. Store in refrigerator for up to 2 months.