1 can ( 16 oz) whole-berry cranberry sauce (not the jellied kind)
1 can ( 8-1/4 oz) crushed pineapple packed in juice, drained
1/4 c. chopped pecans
1/4 tsp. apple pie spice
pinch of ground cloves
Pour cranberry sauce into a 4-cup (or larger) glass or ceramic bowl. Drain the pineapple. Discard the juice or reserve it for another purpose. Add the pineapple, nuts, and spices to the cranberry sauce. Stir well. Serve at once or refrigerate until ready to use.
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