We love the brininess of olives or pickled pearl onions in our martinis and Gibson, but pickled cranberries deliver the same salty kick plus a packer tartness, satisfying crunch,

Ingreadients:

•  1 ²⁄₃ cups frozen cranberries
•  2 whole star anise
•  1 whole cinnamon tree leaf or sprig of fresh rosemary
•  1 ¹⁄₂ cups apple cider vinegar
•  1 tbsp. sugar
•  1 ¹⁄₂ tsp. kosher salt

Direction

1. In a 16-ounce resealable jar, pack the frozen cranberries, star anise, and cinnamon tree leaf or rosemary and set aside.
2. 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.