Sweet and Spicy Cranberries

2 lbs fresh cranberries
1 lb hot peppers, sliced into rounds (remove
seeds & pith for less heat)
6 cups sugar
2 cups white vinegar
½ tsp cinnamon
1 star anise star
½ tsp ground cloves
1 ½ tsp ground ginger
zest from 1 orange

Combine all ingredients except cranberries and peppers in a large pot. Heat just
to a boil, stirring frequently. Reduce heat and simmer until all sugar is dissolved.
Remove and discard star anise. Add cranberries and peppers to syrup and stir well.
Immediately ladle peppers and cranberries into prepared jars, leaving 1/4” headspace.
Ladle syrup to into jars, leaving 1/4” headspace. Remaining syrup can be
canned as well. Process in a boiling water canner. Pints: 15 minutes.
Wait 2 weeks for maximum flavor (that’s the hard part!)