Hot Buttered Rum Punch

This sweet punch is chock full of fall spicy taste. An excellent option to hot spiced cider and a natural addition to Thanksgiving celebrations. Or do as I do and have cranberry sauce on hand after Thanksgiving to make a hot punch to sip while decorating the tree or watching a game with friends. An excellent hot drink for a Thermos® for tailgating as well. If hot isn't your thing, serve over ice cubes with a splash of lemon-lime soda. Given to me by a good friend, I've looked all over and haven't found one quite like it.

• Preparation Time: 10 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 10 mins
• Calories: 308 Calories

Ingredients

• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ¾ cup brown sugar
• 4 cups water
• ¾ teaspoon ground cloves
• 10 cinnamon sticks
• 4 cups pineapple juice
• 2 (16 ounce) cans jellied cranberry sauce
• 1 cup dark rum, or to taste
• 5 teaspoons butter, or to taste

Recipe Instructions

Step 1

Cook on Low for 3 to 4 hours.

Step 2

Combine pineapple juice, water, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg, and allspice in a slow cooker, breaking the cranberry sauce apart using a fork.

Step 3

Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.