4 cups fresh cranberries
1 cup water
1 1⁄2 cup honey
1⁄2 cup Banyuls or apple cider vinegar
1 teaspoon kosher salt
1 cinnamon stick
2 each clove
1 star anise
4 black peppercorns
4 whole allspice
Prepare oven according to Mugnaini’s Low Roasting Environment, 450 – 550˚F.
In a medium pot combine the cranberries, water, honey, banyuls vinegar and salt, slide into and away from the fire and slowly warm.
Take a piece of cheese cloth and place the cinnamon stick, cloves, star anise, black peppercorns, allspice and wrap up into a tight bundle and tie with butcher’s twine. Place into the cranberry pot and continue to cook for 1 hour.
Pull the pot from the oven and allow to cool with the spice bundle left in. Remove spice bundle and serve the cranberries warm.