1 12 oz. package of cranberries, washed and culled
1 20 oz. can crushed pineapple
1 6 ox. can frozen orange juice, undiluted
3/4 C sugar
1/2 t cinnamon
1/2 T whole cloves
1 C raisins
1 C pecans, chopped and lightly toasted

Method

Rinse and sort cranberries. Drain pineapple, reserving juice. Combine juice, orange juice and enough water to make 2 cups of liquid. In a large pot, mix the liquid with the sugar and spices. Bring to a boil and boil for 10 minutes. Add cranberries and boil until the cranberries pop, about 5 minutes. Remove cloves. Add the raisins and pineapple and boil for 5 more minutes, stirring frequently. Remove from heat and add the chopped toasted pecans. Cool completely. Makes 6-7 cups @ 20 calories x tablespoon.