Sort cranberries and discard any bad ones. Peel and grate ginger. Place in a small saucepan with 100ml water and sugar, vinegar, apple juice and spices. Bring to the boil and stir till the sugar is dissolved. Remove from the heat and leat cool.
Spoon the cranberries and the liquid into clean, sterilised jars and tightly close with a lid. Let sit for a few days before serving.