1 lb. (4 c.) fresh cranberries
3/4 c. water
2 c. sugar
1/4 tsp. allspice
1 (about 8 oz.) can crushed pineapple (with syrup)
1/4 tsp. cinnamon

Wash cranberries, picking off any stems. In a heavy saucepan, combine cranberries, water, sugar, cinnamon, allspice, and pineapple and bring to boil over high heat. Reduce heat to moderate boil. Cook, stirring constantly, for about 10 to 12 minutes until mixture is thick. Pour into 4 cup mold rinsed with cold water. Refrigerate 4 hours or longer until mold is very firm. To release, run a thin knife around edge between fruit and mold; dip bottom in warm water.