Cranberry Sauce

1 lb. cranberries
3/4 c. water
2 c. sugar (or less)
1/4 tsp. cinammon
1/4 tsp. allspice
1 8 oz. can crushed pineapple with syrup

Wash cranberries. Combine everything in a saucepan (be sure not to drain the pineapple-you want to use the syrup). Boil over high heat for 10-12 minutes or until most of the cranberries have popped. Remove from heat, put in a container and chill in the refrigerator for at least 4 hours.