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Pineapple Cranberry Sauce

Created by KittenCal on October 10, 2011

1 can (20 ounce) crushed pineapple (drain the juice and mix with water to make 2 cups -- see instructions)
24 ounces cranberries (two 12 ounce packages fresh or frozen, remove and discard any discolored berries)
1 1/4 cups granulated sugar (can use more)

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).