1 (29 oz.) can pineapple chunks
3/4 c. cider vinegar
6 whole allspice berries
1 (3 inch) stick cinnamon
Dash of salt
1 c. sugar
3 whole cloves
1 tsp. powdered coriander seed
2 tsp. tiny red cinnamon candies

Drain pineapple, reserving 3/4 cup of syrup. Put the 3/4 cup syrup and all ingredients except pineapple chunks in a large saucepan. Cook uncovered for 15 minutes. Add pineapple and bring to a brisk boil; cook for 5 minutes. Remove from heat, add food coloring if desired. Cool. Pour into jars with tight fitting covers and refrigerate at least 24 hours. Serve very cold in a clear crystal bowl.