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1
Put the sugar into your saucepan.
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2
Zest the orange over the sugar.
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3
Cut the orange in half and squeeze the juice into a measuring cup.
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4
You want approximately 1/2 cup of orange juice.
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5
Discard the rinds/pulp.
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6
Place a mesh strainer over your measuring cup and dump in the crushed pineapple.
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7
Use the back of a spoon to press the pineapple until you have gotten 1/2 cup of pineapple juice (making 1 full cup including the orange juice).
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8
Set aside half of the strained pineapple, and discard or save the rest.
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9
Dump the cup of juice into the saucepan with the sugar and orange zest.
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10
Stir well.
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11
Rinse your cranberries in a pot of water.
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12
Discard any sinkers and overripe (mushy) berries.
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13
Put your rinsed berries into your saucepan with the sugar, juice, and orange zest.
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14
Bring everything to a boil over medium heat, stirring frequently.
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15
Continue to boil (and frequently stir) for about 20 minutes.
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16
This is much longer than it takes for all the berries to pop, but it thickens the sauce.
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17
Remove the sauce from heat and stir in the pineapple that you set aside.
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18
Season with a couple small shakes (1/8 teaspoon?)
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19
of pumpkin pie spice and some generous shakes (1/4 teaspoon?)
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20
of ground cinnamon.
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21
Refrigerate overnight.
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22
The warm sauce might taste bitter, but the cold sauce shouldn't.
