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Hot Buttered Cranberry Punch

Canadian.Recipes's picture
  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1097 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 267.2 mg11.1%

Total Carbohydrates 257 g85.6%

Dietary Fiber 23.4 g93.7%

Sugars 202.3 g

Protein 4 g7.9%

Vitamin A 13.7% Vitamin C 185.3%

Calcium 14.8% Iron 17.3%

*Based on a 2000 Calorie diet


Hot Buttered Cranberry Punch Recipe