Cranberry Conserve

1. Cook and stir brown sugar, margarine or butter, and vinegar in a large skillet over medium heat for 1 to 2 minutes. Add onions. Cook, uncovered, over low heat for 10 to 12 minutes or until onions are tender, stirring often. Set aside.

2. Combine cranberries, raisins, apple cider or juice, allspice, and cloves in a 6- to 8-quart kettle or Dutch oven. Bring to boiling over medium heat, stirring occasionally. Continue to cook, uncovered, over medium heat for 5 minutes.

3. Stir in onion mixture and granulated sugar. Return to boiling. Cook, uncovered, 10 to 15 minutes more, stirring frequently. Remove from heat; add nuts.

4. Meanwhile, pour boiling water over clean half-pint jars; let stand in hot water until ready to fill. Ladle mixture into hot jars, leaving a 1/4-inch headspace. (If you have any mixture left that doesn't make a full jar, cover and chill up to 1 week. Serve it first.) Wipe rims. Adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water boils).

5. Or, ladle mixture into half-pint freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze up to 1 year.