Syrup from 1 (1 pound 14 ounce) can pineapple (reserve fruit)
1 cup wine vinegar
1 cup granulated sugar
10 whole cloves
1 stick cinnamon
1 tablespoon Accent
5 drops Angostura Bitters
Combine and cook over low heat for 12 minutes.
Add pineapple slices; bring to a boil, then immediately remove from heat.
Cover and place in refrigerator at least 24 hours before serving.