Trim ends from onions, and blanch in boiling water for 1 minute. Rinse with cold water and remove skins. Melt butter in a heavy saucepan over medium-high heat. Stir in onions to coat with butter. Stir in sugar, vinegar, wine, cloves and lemon peel. Bring to a boil, reduce heat to low and cook, covered, for 30-45 minutes, or until onions are soft. Stir in dates and cranberries over medium-high heat. Bring to a boil and cook 1-2 minutes, or until cranberries are just beginning to burst. Mix together cornstarch and orange juice and add. Remove cloves. | 
