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Peppered Cranberry Syrup:
In a large saucepan over medium-high heat, combine the cranberries, sugar, apple cider vinegar, and peppercorns with 3 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes. Remove from the heat and let cool. Refrigerate the mixture for at least 6 hours, or overnight. Strain it twice through a fine-mesh sieve into a bowl and refrigerate in an airtight container until ready to serve, or for up to 1 week.
Rosemary Wreath:
In a large heatproof glass measuring cup, steep the hibiscus flowers in 32 oz of hot water for 5 minutes.
If using a silicone Bundt pan, place it on a quarter sheet pan.