Cranberry Pineapple Sauce

1 ½ cup sugar
½ cup water
1 cinnamon stick
2 whole cloves
20 oz. canned crushed pineapple, drained
12 oz. fresh or frozen cranberries
1 Red Delicious apple, cored, diced small
1 Granny Smith apple, cored, diced small
1 Comice or Bartlett pear, cored, diced small
¼ cup Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
1 tbsp. freshly grated orange zest
  1. In a medium saucepan, dissolve sugar in water over medium-high heat.
  2. Add cinnamon stick and cloves. Reduce heat to low; simmer for 30 min.
  3. Using a slotted spoon, remove cinnamon stick and cloves from the pan.
  4. Add fruit and juice; increase heat to medium-low and simmer until about ½ of the cranberries have popped and the red coloring has permeated the mixture.
  5. Remove from heat; stir in zest.
  6. Cool completely to room temperature.
  7. Serve or refrigerate, covered, for up to 5 days.