This classic spiced cranberry conserve is easy to prepare, and is perfect for Thanksgiving and throughout the autumn season. Ditch the canned stuff and make it yourself. Trust me, you won't regret it. An awesome accompaniment to any poultry dish.
Bring water, sugar, and orange rind to a boil. Continue to boil for about 10 minutes, or until mixture thickens slightly and becomes syrup–like. Add cranberries and currants and cook, over a medium-high flame, for an additional 5 minutes, or until berries pop. Remove from heat and add pineapple, cloves, and pecans. Stir well. Allow to cool slightly. Pour into serving bowl and refrigerate overnight. Serve chilled.