In a large stainless steel pot combine sugar and water. (if you are not using clear jel, use all 4 cups of sugar) Bring to a boil over high heat, stirring to dissolve sugar.
Boil hard for 5 minutes and add cranberries. return to boil. Lower the heat and boil gently, stirring occasionally until the cranberries pop and liquid begins to slide off a metal spoon. This will take about 15 minutes.
In a seperate pot, sautee the onions using 1 Tablespoon olive oil. Add tomato sauce or puree, brown sugar, orange juice, mustard powder, kosher salt, pepper, garlic powder, worcestershire sauce and vinegar. Simmer 3-5 minutes.
If using the clear jel, mix 1/4 cup, with the reserved 1/4 cup of sugar that was set aside.
Add the onion and tomato mixture to the pot of cranberries. Bring to a boil, add the clear jel and sugar mixture, stir until thickened, about 1 minute.