Combine cranberries, sugar, onion, raisins, garlic, ginger, salt, allspice, cinnamon and cloves in large saucepan.
Bring to boil over medium-high heat. Reduce heat and simmer mixture partially covered, stirring occasionally until onion is transulcent, about 15 minutes.
Add corn syrup, vinegar and walnuts. Cook uncovered over medium heat, stirring frequently, until mixture thickens, about 15 minutes.
Ladle into 6 half-pint jars; cool. Store in refrigerator.