- 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.