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1
Prepare a boiling water bath and three pint jars. Place lids in a small saucepan of water and bring to a gentle simmer.
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2
Wash cranberries and pick over for any stems or bad berries.
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3
Combine vinegar and sugar in a medium saucepan and bring to a boil. Add cinnamon sticks to the brine.
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4
Place allspice berries, whole cloves, black peppercorns and juniper berries in a spice bag or a tea ball. Add them to the brine.
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5
When brine is boiling vigorously, add the cranberries. Stir to combine and cook for 3-7 minutes, until the cranberries begin to pop and the brine has returned to a rolling boil.
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6
When cooking time has elapsed, remove pot from heat. Pull out the spice bag and cinnamon sticks. Break cinnamon sticks in half and set aside.
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7
Using a slotted spoon, ladle cranberries into prepared jars. Cover berries with brine, leaving 1/2 inch headspace. Place a cinnamon stick segment into each jar.
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8
Wipe jar rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.
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9
When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in the refrigerator.
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10
Let jars sit for at least 24 hours before eating to allow the flavors to settle.
