In a large stainless steel saucepan, combine cranberries, onions, pineapple, garlic, ginger, orange zest, orange juice and vinegar. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat, cover and boil gently until cranberries soften and burst, about 15 minutes. Add sugar, raisins, water, mustard, cinnamon, cloves and cayenne. Boil gently, stirring frequently, for about 15 minutes. (Mixture should be slightly runny and will thicken upon cooling.)
Meanwhile, prepare canner, jars, and lids.
Ladle hot chutney into hot jars, leaving l/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. Wipe rim.
Place jars in canner, ensuring they are completely covered with water. Bring water to a rolling boil and process for 10 minutes. Remove canner lid.
Wait 5 minutes, then remove jars. Do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
TIP Candied pineapple is also known as crystallized or glace pineapple.