Hot Buttered Cranberry Punch

Yield: 30 to 35 (4 ounce) servings

Ingredients

• 5 cups unsweetened pineapple juice
• 5 cups cranberry juice
• 1 cup brown sugar, packed
• 2 cans (about 2 cups) cranberry sauce
• 1 1/2 cups water
• 1 teaspoon whole cloves
• 2 cinnamon sticks
• 1/2 cup butter
• 2 cups vodka (optional)

Instructions

1. In a large saucepan or stock pot, combine the juices, brown sugar, cranberry sauce and water. Tie the whole cloves and cinnamon sticks in cheesecloth and add to the pot. Bring to a low boil, reduce heat and simmer for 1 hour or longer.
2. Just before serving, stir in the vodka, if desired, and the butter. The butter will float on top and may need to be replenished occasionally, or float a small pat of butter in each cup.
3. Serve in mugs or heat-resistant punch cups.

Notes

Slow cooker instructions: Combine all ingredients except butter and vodka in the slow cooker. Cover and cook on LOW for 4 to 10 hours.

Just before serving, stir in the vodka, if desired, and the butter. The butter will float on top and may need to be replenished occasionally.