2 large onions, coarsley chopped
1 large tart apple, peeled, cored, chopped
1 large garlic clove, minced (1 1/2 tsp)
1 T minced fresh ginger
1 tsp grated orange zest
1 C water
6 C fresh cranberries (2 12-oz bags)
2 C firmly packed light brown sugar
1 C cider vinegar
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp salt
1/2 tsp freshly ground black pepper
Put onions, apple, garlic, ginger, orange zest, and water in large heavy saucepan. Over medium heat, bring to a boil. Reduce heat and simmer until onions are softened (about 10 min). Add cranberries, bring to a simmer, and cook, stirring frequently, until all the cranberries pop.
Puree in food processor, return to pan. Stir in sugar, vinegar, and spices, bring to a rolling boil, stirring constantly.
Can in 8 half-pint or 4 pint jars. Process in boiling water bath 20 minutes.