Set a fine sieve over a large measuring cup. Drain the pineapple, pressing down to make sure all of the liquid comes out. Add enough OJ to make sure you have 2 cups of liquid.

Put the pineapple/orange juice into a large stock pot over medium heat. Stir in the cranberries and sugar. Cook, stirring constantly over medium high heat until the sugar dissolves. Bring to a boil and cook, stirring constantly, until the berries begin to pop.

Boil and stir until all most of the berries pop and the mixture is thick. Remove from heat and stir in the drained pineapple, lemon juice, and cloves. Combine well and store in a glass bowl in the refrigerator until ready to serve.