5 tangelos
1 cup apple juice
1 whole pineapple, peeled and cored
36 oz washed fresh cranberries
4-1/2 cups sugar
2 teaspoons cinnamon
1 teaspoon whole cloves
Take 5 tangelos, slice off the ends, then slice them about 3/16 inch, cut the slices in half, then simmered them in their own juice and 1 cup of apple juice for half an hour.
Take a whole pineapple, peeled and cored (an apple corer worked great for that after I cut the pineapple in half lengthwise), and cut into approximately 1/2 inch cubes.
On top of that and the tangelos, in a 10 quart stock pot, add 36 ounces of washed fresh cranberries, then 4-1/2 cups sugar, 2 teaspoons cinnamon, and a teaspoon whole cloves.
On low heat, let the liquid rise to the sugar and spices until they are good and soaked, then stir them in. This bubbled for precisely 35 minutes, until it is kind of thick.
Refrigerate overnight.
In the morning, very slowly, I bring it up to a healthy bubble again, and you will get enough to fill 12 half-pints plus some left over for Thanksgiving.