Sean Timberlake's Three-Day Pickled Cranberries

Three-day Pickled Cranberries. 

Yield: 1 1/2 cups 

Ingredients

• 1/2 teaspoon whole allspice berries
• 1/4 teaspoon whole cloves
• 1/4 teaspoon whole black peppercorns
• 1/8 teaspoon whole juniper berries (or 2 berries)
• 1 12-ounce packages fresh cranberries
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups sugar
• 1 cinnamon stick, broken into chunks

Tools

• 1 quart or larger stainless steel or enamel saucepan (do not use aluminum or copper).
• 1 2 cup container (I prefer a glass bowl with cover), but a jar is fine.

Method

1. Place the allspice berries, cloves, black peppercorns and juniper berries in a water-permeable, heat-proof container, such as a large tea strainer or a square of cheesecloth.
2. Wash the cranberries and pick through them, discarding any stems or damaged berries.
3. Place the apple cider vinegar, sugar, spice packet, and cinnamon in the saucepan and bring to a full boil.
4. Add the cleaned cranberries, and bring back to a full boil. Cook until the berries pop, about 5 minutes.
5. Remove from heat and remove the spice packet.
6. Allow to cool, then place into into your chosen container.
7. Refrigerate for at least 3 days.

Will stay good in the refrigerator up to 3 months.

Source: http://blog.cookingchanneltv.com/2013/11/26/pickled-cranberries-not-your-grandmothers-cranberry-sauce/, which also has canning instructions.  

If you like Sean's writing, check out Hedonia, his blog.