1 (20 oz.) can crushed pineapple in juice 2 c. sugar 5 c. fresh or frozen cranberries 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1 tbsp. grated orange peel
Wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Drain pineapple reserving juice in a 2 cup measure. Press to remove as much juice as possible. Add water to make 2 cups liquid.
In a large saucepan, combine juice and sugar. Bring to a boil over high heat, stirring until sugar dissolves. Add drained pineapple, cranberries and remaining ingredients. Return to a boil; reduce heat to low. Cover; simmer until cranberries stop popping, about 15 minutes.
Ladle hot sauce into 1 hot jar at a time, leaving 1/2 inch headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and close remaining jars. Process in a boiling water bath. Pints 15 minutes. Serve warm or cold with poultry, or use in Cranberry Nut Bread.