Use a gravy boat and ladle to serve this attractive, thick, and fruity sauce.
Drain pineapple and apricots, reserving syrups. Cut apricots into quarters. Combine syrups and spices in saucepan, cover and simmer 5 minutes. Remove spices. Thoroughly combine sugar and cornstarch. Stir in small amount of hot syrup, mixing well, then pour mixture into rest of syrup. Cook, stirring constantly, until syrup thickens and comes to a boil. Add pineapple, apricots, and raisins. Continue cooking 5 minutes, stirring occasionally.