2 (16 oz.) cans pineapple chunks in heavy syrup
2 (12 oz.) pkgs. cranberries
2 c. sugar
2 c. dark seedless raisins
1 tbsp. minced preserved ginger
2 tsp. salt
1/2 tsp. ground allspice

DAY AHEAD OR UP TO 2 WEEKS AHEAD:

Drain pineapple, reserving 1/2 cup syrup. In 4 quart saucepan over high heat, heat cranberries, sugar, raisins, ginger, salt, allspice, and reserved pineapple syrup to boiling, stirring occasionally. Reduce heat to low; cover and simmer 10 minutes or until cranberries pop.

Add pineapple chunks; continue cooking 5 minutes or until mixture thickens slightly. Cover and refrigerate to use up within two weeks. Serve as an accompaniment to roast turkey, duckling, chicken, grilled pork chops, or baked ham. Makes 8 cups. 105 calories per 1/4 cup.