In a 3-quart saucepan, heat cranberries, brown sugar, raisins, vinegar, cinnamon stick, cloves, salt and 3/4 cup water to boiling over high heat.

Reduce heat to medium-low and cook, uncovered, 6 minutes, stirring occasionally.

Add diced apple and cook until most cranberries pop and mixture thickens slightly, about 4 minutes.

Discard cinnamon stick. Spoon into serving bowl, cover and refrigerate until well chilled (about 3 hours).