Servings: Makes 8 cups, about 4 pint-size jars
Ingredients 4 cups fresh or frozen cranberries , picked over and stemmed2 1/2 cups sugar6 whole cloves2 (3-inch) cinnamon sticks1 tsp. salt2 (6-ounce) Granny Smith apples , peeled, cored, and cut into 1/2-inch dice2 (6-ounce) firm Bosc or Anjou pears , peeled, cored, and cut into 1/2-inch dice1 small (5-ounce) yellow onion , diced1 cup golden raisins1/3 cup diced crystallized ginger
In a deep 6-quart saucepan, combine cranberries, sugar, 1 1/4 cups water, cloves, cinnamon sticks, and salt. Bring to a boil over medium heat, stirring frequently to dissolve sugar. Cook until berries begin to pop open, 10 to 12 minutes. Adjust heat so mixture barely simmers. Stir in apples, pears, onion, raisins, and ginger. Continue to cook, stirring frequently, until thick, 10 to 15 minutes longer. Remove from heat and allow mixture to cool to room temperature. Discard visible cinnamon sticks and cloves.
Refrigerate in tightly sealed jars for up to 2 months. Attach a ribbon and gift tag with suggested serving ideas (for instance, "Serve with Christmas turkey or ham, or spread on turkey sandwiches").