Method
1. Sauté onions until they start to soften - approx 5 min
2. Add apple, ginger, black peppercorns, granulated sugar, apple cider vinegar, bay leaves, cinnamon stick and cloves
3. Heat gently until dissolved
4. Simmer gently until soft - 25 min
5. Add cranberries and cook until softened - 10 min
6. Let cool
7. Remove cinnamon sticks, bay leaves, and cloves; they're inedible
8. Transfer chutney to the jar
9. Chutney can be stored in the fridge for up to 1 week