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Hot Buttered Cranberry Punch

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Ingredients
  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
  Salt 1⁄8 Teaspoon
  Canned unsweetened pineapple juice 18 Ounce (1 Can)
  Butter/Margarine 1 Tablespoon (Adjust Quantity As Needed)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian

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