Put cranberries,syrup and salt in a pan and heat over high heat until cranberries begin to pop. Remove from heat,let cool and then puree in blender. Add vinegar and taste for balance. Add more vinegar and thin with water if necessary. Strain through a fine strainer into a bowl or pitcher. Store in a clean jar or bottle (do not use metal lids or tops) and refrigerate. Keep several weeks.
2For Vanilla Syrup:
Put the sugar,water,vanilla beans,a pinch of salt and the thyme leaves in a pot and bring to a boil over high heat. Lower heat to a simmer and cook about 4 minute, stirring occasionally. Let cool. Puree syrup in a blender until vanilla beans are thoroughly chopped into the syrup. Strain through a fine mesh strainer into a sterilized jar. If using vanilla extract instead of beans, add extract after the sugar syrup has cooled and pour into a jar. Seal tightly. Yield 4 1/2 cups.
3This syrup can be used to add to ice tea or other cold drinks or poaching fruit. Plus it doesn't need to be refrigerated at all.