1 (16-ounce) bag frozen cranberries, thawed
1 quart water
1/2 quart rice wine vinegar
2 cinnamon sticks
1 teaspoon grated fresh nutmeg
Peels of 2 lemons and 1 orange, cut with a Y-peeler, pith removed
4 cups sugar

In a large saucepan, combine cranberries, 1 quart water, vinegar, cinnamon sticks, nutmeg, lemon peels, and orange peel. Bring to a boil over medium-high heat. Turn off heat, and stir in sugar until combined. Strain using a fine-mesh sieve, pressing cranberries lightly; discard solids. Let cool completely. Refrigerate in an airtight jar for up to 1 week.

Makes 2 Quarts