12 ounce bag fresh cranberries
1 cup crushed pineapple
alternatively 1 medium naval orange with juices and pulp removed
1 cup Pineapple Juice (reserve juices) / water
1/2 to 3/4 cup sugar
1 teaspoon Lemon Juice
Combine cranberries, sugar and water/juice into large pot. Bring mixture to a boil over medium heat, stirring until sugar dissolves. Reduce heat to medium low. Add pineapple or chopped orange pulp and simmer until cranberries burst and mixture thickens slightly; about 15 minutes.
Cool cranberry conserve completely.
This can be prepared 3 days ahead. Cover tightly and refrigerate.