Cook onion and next 6 ingredients in a large saucepan over medium-high heat, stirring constantly, 10 to 15 minutes or until mixture is tender. Stir in cranberry sauce and sugar; bring to a boil. Remove from heat.
Cover and chill 2 hours. Store in refrigerator up to 2 weeks.
I love this chutney recipe. I spread over cream cheese and serve with mini toasts. Always a hit with my guests.