4 c. fresh cranberries
1 c. water
2 1/2 c. sugar
1/2 tsp. salt
2 sticks cinnamon
1 sm. onion, chopped
2 tart green apples, thinly sliced
1 tsp. grated lemon rind
2 pears, thinly sliced
1/2 c. walnuts, chopped
1 tsp. grated lemon rind
1 c. seedless raisins
1/2 c. sliced whole cloves (6)

Wash cranberries; place in large saucepan with water, sugar, cinnamon, cloves and salt; mix well. Bring to a boil and cook about 10 minutes, or until berries begin to pop. Add raisins, apples, pears, celery and onion. Continue cooking, stirring occasionally, for 10 to 15 minutes, or until desired thickness. Remove from heat and stir in walnuts and lemon rind. Remove cinnamon sticks. Seal in jars or keep in refrigerator for up to one month. Yield approximately 2 quarts.