Makes: 1 quart (4 cups). PREP: 5 minutes. COOK: 13 minutes.
1. In a medium-size saucepan, combine vinegar, cranberries and sugar. Bring to boiling over medium-high heat, about 10 minutes. Once boiling, cook for 3 minutes, or until cranberries have split and liquid is red. Remove from heat.
2. Carefully pour half the mixture through a fine sieve or paper-towel-lined strainer into a 4-cup measuring cup or large bowl. Discard solids. Repeat with remaining half of mixture. Cool completely, then use a funnel to pour vinegar into assorted bottles. Refrigerate until gifting or use.