Pickled Cocktail Cranberries

Step 1

Instructions

Step 2

In a 16-ounce resealable jar, pack the frozen cranberries, star anise, and cinnamon tree leaf or rosemary and set aside. In a small pot, combine the cider vinegar, 1⁄2 cup water, sugar and kosher salt. Set over medium heat and bring to a simmer, stirring to dissolve the sugar and salt. When the mixture is hot, pour over the berries, then cover and seal. Let stand at room temperature for 24 hours, then refrigerate for another 12-24 hours. Use immediately or store up to 4 weeks.