Pineapple Cranberry Sauce

Step 1: Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice).

Step 2: Place the pineapple juice in a measuring cup.

Step 3: Add in enough water to the cup to make 2 cups liquid.

Step 4: Place the liquid in a saucepan.

Step 5: Add in cranberries and sugar starting with 1-1/4 cups sugar and add in more if desired. Stir over medium heat until sugar dissolves and the mixture comes to a boil.

Step 6: Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.

Step 7: Add in drained pineapple, lemon juice and cloves; mix until well combined.

Step 8: Transfer to a bowl and cool to room temperature

Step 9: Cover and refrigerate for 24 hours (the sauce will thicken more when chilled).