• 1 small onion, chopped
• 1 cup raisins
• 1 apple, quartered and sliced thin
• 1 firm pear, quartered and sliced thin
• 1/2 cup sliced celery
• 1/2 teaspoon Kosher Salt
• 4 cups whole cranberries
• 1 cup water
• 2 cups sugar
• 2 sticks of Cassia Stick Cinnamon 
• 6 whole Cloves 
• 1/2 cup sliced almonds
•  zest of 1 lemon

Combine the onion, raisins, apple, pear, celery and salt in a large bowl.

In a large saucepan, combine the cranberries, water, sugar, cinnamon and cloves. Cook on medium high heat, stirring occasionally, until the cranberries begin to "pop," about ten minutes.

Lower heat to medium, add the fruit and vegetable mixture, and cook for another fifteen minutes, stirring occasionally.

Remove from heat and gently fold in the almonds and lemon zest.

Allow to cool, then remove the cinnamon sticks and refrigerate. Serve with holiday dinner and on turkey sandwiches. A nice topping on plain yogurt or oatmeal. Freezes well.