In a large saucepan, heat cranberries, brown sugar, raisins, vinegar, cinnamon stick, cloves, salt and 3/4 cup water to a boil over high heat. Reduced heat to medium-low and simmer 6 minutes.

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

Discard cinnamon stick. Spoon into a serving dish and refrigerate, covered, until chilled, about 3 hours.