Aunt Lois's Cherry Sauce for Ham

1 can pie cherries (tart if you can find them tart)
1 can crushed pineapple
Drain both cans well into a sauce pan
on the stove and add:
12 cloves (whole) and
1 cinnamon stick
Bring to a boil and simmer for 15 minutes.
Add the cherries and pineapple.
Add 1/2 c sugar (1 1/2 c sugar if used tart cherries)
Add a couple of tablespoon of cornstarch dissolved in a little water and cook until desired thickness (this takes some tweaking and depends on how thick you prefer it- if you over thicken it, add some water to thin it out)