1/2 cup water
1/2 cup cider vinegar
2 large onions, chopped coarsely
6 stalks celery, chopped coarsely
4 green apples, peeled & diced
3 oranges, zested and sectioned
1 lime, zested and juiced
1 large Jalapeño, chopped
2 tbsp. grated fresh ginger root
2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 to 2 cups firmly packed brown sugar (to your taste)
1 cup honey
1 1/2 cups golden raisins
1 cup chopped walnuts
3 bags fresh cranberries

Place in large pot everything but last three ingredients. Bring to a boil and reduce heat and simmer 30 minutes. Add raisins, walnuts and cranberries. Simmer 15 minutes longer until cranberries pop, then return to a rolling boil. Pack into clean canning jars, or keeps in refrigerator for two weeks.

Submitted by: Catherine Rosenman