Hot Cranberry Punch

Looking at Cooking with Mildred Swift

  • 2 cans jelled cranberry sauce (1 pound cans)
  • 3 cups water

Combine about two and beat with mixer until smooth.


  • 1 cup water
  • 3/4 cup brown sugar
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon ground cloves

Bring this to a boil. Add cranberry mixture and 1 quart pineapple juice (Unsweetened.)

Mix well. Bring to a boil and serve in mugs with dots of butter and cinnamon stick stirrers. This can be stored in jars in the refrigerator for several days. Add more sugar if needed.


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