Combine vinegar, sugar, salt, cardamon, rosemary, lemon zest, celery, onion, raisins, apples, and 2 cups of water in a shallow six quart sauce pan. Set over medium heat and bring to a boil.
Reduce heat to a simmer and cook until apples are tender and most of the liquid has been absorbed 30 to 40 minutes.
Stir in cranberries and cook until they begin to pop 10-15 minutes. Remove from heat and let cool. The Chutney can be served immediately or colled and stored in the refrigerator until ready to use.