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1 1-lb can jellied cranberry sauce
1/3 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 cups water
2 cups unsweetened pineapple juice
pats of butter
1. Crush cranberry sauce in saucepan with fork; mix in sugar, cinnamon, allspice, cloves, nutmeg, and salt.
2. Add water gradually, beating until smooth with rotary beater.
3. Stir in pineapple juice.
4. Heat to boiling point, then simmer for 5 minutes.
5. Pour into punch cups; float a pat of butter in each cup.
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