Combine the cranberries, vinegar, water, sugar, and spices in a medium saucepan.

Bring to a boil over high heat and cook, stirring occasionally, until most of the berries have popped. This should take about ten minutes of cooking.

Remove the pan from the heat and let it cool for 15 minutes or so.

Position a fine mesh sieve over a bowl or measuring cup that can hold at least 8 cups and pour the contents of your saucepan through. Let it sit and drip. If you want a clear syrup, resist the urge to press on the solids.

Pour the finished shrub into a quart jar and refrigerate. You can also process it in small jars for longer storage and gift giving if you prefer. Ten minutes for pints and half pints will do the trick.

Push the solids through a sieve or food mill. Serve with cheese or add to applesauce.