In large saucepan, combine apples, rhubarb, onions, garlic, sugar and vinegar.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat, and simmer for 15 minutes. Stir frequently to prevent sticking.
Add cranberries, cinnamon, coriander, ginger, salt and pepper.
Continue simmering for another 25 minutes, or until the chutney is thick enough to mound on a spoon - it isn't runny when you pick up a spoonful. (You will see a noticeable change when the chutney begins to gel.)
Ladle hot chutney into prepared jars. Leave 1/2" of headspace. Remove any air bubbles by sliding a knife around the edges of the jar.
Wipe the rim of the jar with a clean cloth, and center canning lid on jar. Screw the band onto jar until you feel resistance. Then increase slightly until firmly fastened, but not overly tight.
Place filled jars in the canner. Make sure they are completely covered with water. Cover canner.
Bring water in canner to a boil, and boil jars for 10 minutes.
Turn off heat, remove canner lid and leave jars in hot water for 5 minutes.
Remove from canner with tongs and let cool. Do not tighten the metal bands.
You will hear a metallic 'ping' as the jars cool. This is good - it means the canning process has created the proper vacuum seal needed to make your chutney last on the shelves. The lids of the jars will be slightly concave - you should not be able to push them down.