Heat a medium sized skillet over medium heat. When hot, add 1 teaspoon of butter and sauté the onions until lightly caramelized, 15 – 20 minutes. Stir every 5 minutes or so and when ready, remove from heat and set aside.
While the onions caramelize, in a medium saucepan combine the water and sugar and bring to a boil over medium heat. Add the cranberries, jalapeno, apple, raisins, cider vinegar, garlic, cinnamon, ginger, allspice and cloves.
Bring to a boil, then simmer gently for 10 minutes stirring often.
Add the onions, season to taste with salt and pepper, and cook for another 5 – 10 minutes.
Remove from heat, and let cool 5 minutes.
Ladle into hot, sterilized jars and wipe the rims and threads clean with a damp cloth. Add the seals and lids and process in a hot water bath for 10 minutes.