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Ingredients:

1 cup fresh or fresh-frozen cranberries
3 1/2 cups white vinegar, or white wine vinegar
1/2 cup honey

Directions:

Wash and pick over cranberries. Thread onto two 6-inch bamboo skewers. In a medium  saucepan, heat cranberries and vinegar. Bring to a full rolling boil (cranberries should  just begin to pop). Remove from heat and set aside cranberries. Stir in honey to blend.  Pour hot vinegar into two sterilized pint jars or bottles. Add a skewer of cranberries to  each. Seal.

Hint: For flavor variation, use tarragon or white wine vinegar.

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