Cranberry Pineapple Sauce

• Ingredients:
  1(20 oz.) can crushed pineapple in juice
  2 C. sugar
  5 C. fresh or frozen cranberries
  1 tsp. ground cinnamon
  ½ tsp. ground cloves
  1 Tbs. grated orange peel
  Directions:
  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 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 ½ 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.