Hot Buttered Cranberry Punch
|Water||2 Cup (32 tbs)|
|Fresh cranberries||4 Cup (64 tbs), rinsed|
|Water||1 1⁄2 Cup (24 tbs)|
|Lightly packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Canned unsweetened pineapple juice||18 Ounce (1 Can)|
|Butter/Margarine||1 Tablespoon (Adjust Quantity As Needed)|
Combine the 2 cups water and cranberries in a saucepan.
Bring to boiling and cook until skins pop.
Force cranberries through a food or sieve to make a puree.
Meanwhile, bring to boiling in a saucepan the 1 1/2 cups water, brown sugar, spices, and salt.
Add the cranberry puree and pineapple juice.
Return to heat and simmer 5 minutes.
Keep hot over simmering water until serving time.
Ladle punch into serving cups or mugs and add dots of butter to each cup.
Serve with cinnamon stick stirrers, if desired.