Drain pineapple tidbits thoroughly in a fine sieve set over a large measuring cup. Press pineapple tidbits against sieve to drain all of the juice. Will have about 1 cup of pineapple juice.

Set aside pineapple tidbits.

Pour pineapple JUICE and granulated sugar into a medium saucepan over medium heat. Stir constantly until mixture boils and sugar dissolves.

Slowly add cranberries. Immediately cover saucepan with a lid OR splatter screen as protection from HOT simmering cranberries that will POP UP AND OUT OF THE SAUCEPAN.

Simmer over medium heat for 10 minutes. Most of the fruit will burst.

Turn off heat. Carefully and quickly pour in drained pineapple tidbits. Stir until well combined. Reduce heat to low and simmer 5 more minutes.

Taste a cooled sample. If desired, stir in one tablespoon of lemon juice and 1/4 teaspoon cloves. Pineapples will be firm. To make them a bit softer, simmer 5 more minutes.

Pour Pineapple Cranberry Sauce into a medium sized container. Seal tightly with a lid or foil.

Cool in refrigerator 24 hours before serving to allow flavors to meld together. Tastes great warm, but MUCH BETTER after 24 hours in fridge.

Or refrigerate for up to two weeks.

Makes about 2-1/2 cups.