2 cans pineapple chunks (in heavy syrup)
2 pkg. (12 oz.) fresh cranberries
2 c. sugar
2 c. dark seedless raisins
1 tbsp. preserved ginger, minced or fresh ginger root
2 tsp. salt
1/2 tsp. allspice, ground

Drain pineapple chunks, save 1/2 cup syrup. Heat following in a large 4 quart saucepot; cranberries, sugar, raisins, ginger, salt and allspice and 1/2 cup pineapple chunks and syrup. Bring to boil, then cover pot. Add remaining pineapple chunks and boil 5 minutes until mixture thickens.