Step 1In a medium saucepan, combine the vinegar, water and maple syrup, and bring to a boil. Reduce the heat and add the cinnamon, cloves, star anise, orange zest and ginger. Cover and simmer gently for 8 to 10 minutes to marry the flavors. Add the cranberries to the liquid. As soon as the liquid comes to a simmer once again, remove from heat.
Step 2Pour the cranberries, hot liquid and spices into a nonreactive bowl.
Step 3Weight the cranberries down using a heavy plate so they stay submerged in the liquid.
Step 4Refrigerate the cranberries for at least a day to give the flavors time to develop. The pickles will last, refrigerated, for up to 2 weeks.