Fresh Cranberry Relish for Thanksgiving

I generally make this at least two weeks before Thanksgiving and keep it in the fridge.
Can be stored in refrigerator for up to 3 weeks. I have a friend who eats it straight out of the jar, she gets her own jar every year!

Ingredients

2 12 oz packages fresh cranberries
2 cups sugar
2 cups water
1 12oz frozen orange juice
2 cups raisins
1 1/2 cups chopped walnuts
2 cups chopped celery stalks
2 cups chopped pineapple
2 cups chopped  peeled apple
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon

Directions

Wash cranberries first, discard any berries that are not firm.
Then in a saucepan put 2 cups sugar, 2 cups water and the drained cranberries. Cook over low heat for 15 minutes.
Let cranberries cool while you are chopping the other ingredients.
In a large bowl, place the frozen orange juice and add the cranberry mixture to the frozen orange juice. This speeds up the thawing process.
Add remaining ingredients, mix well and then refrigerate for at least one week. This can be stored for up to 3 weeks.