In a large pot add the water and sugar. Bring it to a boil over medium heat, stirring as the sugar dissolves.
Wash your cranberries and orange.
Cut your orange in half and remove any seeds, continue to chop it as finely as possible.
Add your cranberries to the boiling sugar water.
Add your finely chopped orange and its juices to the boiling sugar water. And stir.
Stir regularly while cranberries and oranges cook down, and the cranberries will start to pop .
Stir in the crushed clove.
Turn your heat up to medium high and stir often until your sauce has reduced and thickened, about 10 minutes.
Remove from the heat and stir in the pineapple and chopped pecans.
Sprinkle with cinnamon and stir it all together.
Scoop the sauce into a different bowl and let the sauce cool and then serve.
You can store in your fridge up to a 5 days.