Cranberry and Meyer Lemon Confit

MAKES 3 cups

1 tablespoon vegetable oil
1 cinnamon stick
2 star anise
3 cloves
2 tablespoons fennel seeds
2 tablespoons peeled and minced fresh ginger
1 pound cranberries, fresh
5 Meyer or regular lemon zest
Juice of 2 Meyer or regular lemons
2 cups sugar
6 cups water
Pinch of saffron threads
Salt to taste
3 tablespoons red wine vinegar

Heat the oil in a large saucepan over medium-high heat and cook the cinnamon, star anise, cloves, fennel seeds, ginger stirring, about 30 seconds.

Add the cranberries, lemon zest, lemon juice, sugar, water, saffron, and salt, and bring to a boil over high heat. Simmer stirring occasionally, until slightly thickened, about 15 to 20 minutes. Reduce the heat to medium, add the vinegar, and cook until the mixture is thick about 10 minutes.

Transfer to a bowl, let it cool, and serve at room temperature, or refrigerate at least 2 hours and serve chilled.

This can be stored in an airtight container in a refrigerator for up to 3 months.