In a dry skillet toast the cinnamon, star anise, and nutmeg. In a 2-quart glass jar or bowl, gently muddle together the maple syrup the vanilla bean and the apples. Stir in the spices and the vinegars. Cover and let the shrub sit for 48 hours. Strain off all the solids and store the shrub in the fridge for up to 1 month.
This shrub is delicious added to ginger beer or club soda and makes a perfect cocktail with whiskey and a squeeze of lemon.