• 4 C. fresh or frozen cranberries, picked over, and stemmed
• 2 1/2 C. sugar
• 6 whole cloves
• 2 cinnamon sticks, each about 3 inches long
• 1 tsp. salt
• 4 firm Bosc or Anjou pears, peeled, halved lengthwise, cored, and cut into 1/2-inch dice
• 1 small yellow onion, diced
• 1 C. golden raisins
• 1/3 C. diced crystallized ginger (see note)
• 1/2 C. whole hazelnuts, roasted, skins removed, and halved (see note)

In a deep 6-qt. saucepan, combine the cranberries, sugar, 1 1/4 C. water cloves, cinnamon and salt. Bring to a boil over medium heat, stirring frequently to dissolve the sugar. Cook until the cranberries begin to open, about 10 to 12 minutes. Adjust the heat so the mixture simmers. Stir in the pears, onion, raisins and ginger. Continue to cook, stirring frequently, until thick, 10 to 15 minutes longer. Remove from the heat, stir in the hazelnuts, and allow the mixture to cool to room temperature. Discard the cinnamon sticks and cloves if you can find them. Refrigerate in tightly sealed jars for up to 3 months.

Makes about 2 qts.