Recipe: Pickled Cranberries

1. Place the pickling spice, fennel and peppercorns in a piece of cheesecloth. Tie the top closed with a piece of butcher’s twine to make a sachet.

2. Place the grape juice, vinegar, salt and the sachet in a nonreactive pot. Bring to a boil. Simmer 5 minutes. Add the cranberries. Simmer for another 5 minutes. Remove the sachet.

3. Place the cranberries with the cooking brine in a nonreactive storage container. Allow to cool. Cover and refrigerate for 24 hours.