Cranberry Compote-Joy of Cooking
Chill, then slice thinly on a plate, removing any seeds, 12 ounces unpeeled oranges. [Recipe doesn't say wash oranges but I would unless organic.]
Cut the slices in half. Place with their juice in a small skillet with 1/2 cup apple juice or cider. Cover and simmer until the orange peel is soft, 15 to 20 minutes.
Peel, core and cut into 1/2 inch chunks to make 1 1/2 cups, 1 pound fresh pineapple.
Pick over 1 pound cranberries.
Combine all fruits in a large saucepan along with 4 cups sugar, 1/2 cup lemon juice, scant 1 teaspoon cinnamon and 3/4 teaspoon whole cloves.
Bring to a boil, reduce the heat, and simmer, stirring often, about 35 minutes. Pour into a shallow dish, cover loosely with wax paper, and let stand in a cool place overnight.
[This last step looks optional if you a planning on serving for Thanksgiving:] The following day, bring the conserve to a boil, whisk well to combine, and ladle into clean jars. The conserve will keep, tightly covered, in the refrigerator for about three weeks.