In a large stainless steel saucepan combine cranberries, onions, pineapple, garlic, gingerroot, orange zest, and juice and vinegar. Bring to boil over medium heat stirring occasionally.
Reduce heat, cover and boil gently until cranberries soften and burst, about 15 minutes.
Add sugar, raisins, water, mustard, cinnamon, cloves, and cayenne. Boil gently, stirring frequently for about 15 minutes. (Mixture will be slightly runny and will thicken upon cooling)
Ladle hot chutney into hot jars, leaving ½ inch headspace. Remove air bubbles, and adjust headspace by adding additional chutney.
Wipe rim, center hot lid, add ring, and process in water bath for 10 minutes once the water has come to a full boil. (six – 8 oz jars)