Pickled cranberries make a lovely festive sweet, tart addition to salads, charcuterie boards, drinks or even cooked meats. Alternatively, use them as holiday gifts or a DIY table centerpiece!
Sterilize glass jars and tops by boiling in a large pot of water for 10 minutes. Remove with tongs to a clean surface.
Place cloves, peppercorns and ginger in a piece of cheesecloth and tie in sachet using kitchen twine. Set aside.
Combine apple cider vinegar, water and sugar in a sauce pot. Bring to a boil and stir until sugar is dissolved.
Add cinnamon stick and spice sachet to the mixture and let simmer an additional minute.
Add cranberries, bring mixture back to a boil and cook for 5-7 minutes until cranberries begin to soften and pop. Remove from heat and let sit for 5 minutes. Remove the spice sachet and cinnamon stick from the pot.
Spoon cranberries into the prepared jars then pour the brine into each jar leaving a small amount of space at the top.
Let cool to room temperature before affixing the lids onto the jars and storing in the refrigerator.