1 bag (12 ounces) cranberries (3 cups)
1 cup packed brown sugar
1⁄2 cup golden raisins
2 tablespoon cider vinegar
1 cinnamon stick (3-inches long)
3⁄4 cup water
Pinch of ground cloves
Pinch of salt
1 large rome beauty apple, peeled, cored and diced
In a 3-quart saucepan, heat cranberries, brown sugar, raisins, vinegar, cinnamon stick, cloves, salt and 3⁄4 cup water to boiling over high heat.
Reduce heat to medium-low and cook, uncovered, 6 minutes, stirring occasionally.
Add diced apple and cook until most cranberries pop and mixture thickens slightly, about 4 minutes.
Discard cinnamon stick. Spoon into serving bowl, cover and refrigerate until well chilled (about 3 hours).