<http://schema.org/recipeInstructions>
" Prepare pineapple: Cut crown and stem ends from pineapple; cut off rind. Slice pineapple lengthwise into quarters; remove core from each quarter. Cut each quarter into 1/2-inch chunks. You will need 3 cups pineapple chunks; cover and refrigerate any additional pineapple for another use. In 4-quart saucepan, heat sugar, cinnamon, and 1/2 cup water over high heat 9 to 11 minutes or until melted and amber in color, swirling pan occasionally. Add cranberries, raisins, rum, and pineapple (mixture will stiffen and clump); heat until caramel melts and mixture boils, stirring occasionally. Reduce heat to medium-low and cook, uncovered, 12 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally. Spoon sauce into serving bowl. Cover and refrigerate at least 2 hours or up to 3 days. Discard cinnamon sticks before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25947/pineapple-rum-cranberry-sauce-1598/?src=shelter_footer>