I've used this recipe for our Thanksgiving dinner for as long as I can remember. It thickens over time, and it needs to chill in the fridge for about a day before serving. The recipe below is for a full batch. But it's getting more difficult to find a full 1-pound bag of cranberries. If only 12 ounce bags of cranberries are available, then just make a 3/4 batch. Ingredient amounts for a 3/4 batch are: 12-oz bag fresh cranberries, 1 1/2 cups sugar, 6 Tbsp water (which is 1/4 cup + 1/8 cup), 6 Tbsp prepared orange juice, 10-11 ounces crushed pineapple, and 1 1/2 tsp grated orange peel.