2 rounds kielbasa
2 lg. cans chunk pineapple
2 lg. jars apricot preserves

Parboil kielbasa in a large saucepan, with a dash of ground cloves in the water, for about 20 minutes. Empty pan and cool kielbasa. Cut in slices and place back in pan.

Drain 1 can of chunk pineapple and add to kielbasa, then add the other can of pineapple with juice. Mix thoroughly. Add 2 jars of apricot preserves and cook at medium heat until kielbasa and mixture thickens a bit.