You are here  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. 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:   Rate
It  Your rating: None Average: 4.3 (18 votes)