1 cup water
2-1/2 cups sugar
2 sticks cinnamon
6 whole cloves
1/2 t salt
1 cup seedless raisins
2 tart green apples, thinly sliced
2 pears, thinly sliced
1/2 cup sliced celery
1 small onion, chopped
1/2 cup chopped walnuts
1 t grated lemon rind
Wash and pick over cranberries. Place in large saucepan along with water, sugar, cinnamon, cloves and salt. Mix well. Bring to boil and cook about 10 minutes or until cranberries 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. Turn into jars. Cover and seal. Makes about 2 quarts. (Will keep in refrigerator for one month.)
This is really pretty and a nice variation on the traditional cranberry sauce with orange rind recipe. There's a lot of stuff in this, so you will either love it or not. I personally thought it was really good, and I served it again a week later after keeping in the refrigerator, and it was perfectly fine, so it does keep that long anyway. It's also pretty easy to make because you can chop things up as it's cooking.
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