Pickled Cocktail Cranberries
MAKES 2 CUPS
In a 16-ounce sealable jar, pack in 1⅔ cups frozen cranberries, 2 star anise, and 1 cinnamon tree leaf (burlapand barrel.com) or sprig of rosemary. In a small pot, combine 1½ cups apple cider vinegar, ½ cup water, 1 tablespoon sugar, and 1½ teaspoons kosher salt; bring to a simmer, stirring to dissolve the sugar and salt. Pour the hot brine over the berries, then cover and seal. Let stand at room temperature for 24 hours, then refrigerate another 12–24 hours. Store up to 4 weeks.