1 large onion, chopped
3 Tbsp minced fresh ginger, or 1 heaping Tbsp dried ginger
3/4 cup apple cider vinegar
Scant 3/4 cup sugar (use a full 3/4 cup if you use fresh cranberries, less if you use dried)
3/4 cup orange juice
2 cloves garlic, pressed
1/2 tsp each: cinnamon, ground coriander, pepper
1/4 tsp each: mace or nutmeg, ground cloves, salt
several drops of cayenne pepper, to taste
4 large pears, diced (do not peel)
2 bags (12 oz each) fresh cranberries, or 12 oz (total) dried cranberries
In a large nonreactive saucepan, combine all ingredients except the fruit. Bring to a boil. Reduce heat to medium and cook for 5 minutes.
Add the pears, and cook until soft but not disintegrated, 5-8 minutes, depending on the firmness of the pears. Add the cranberries, and cook, stirring frequently, over low-medium heat until the mixture has the consistency of thick jam (at least another 20-30 minutes).
Let cool to room temperature, pack into jars with close-fitting caps, and refrigerate. Will keep for three months or more in the refrigerator.