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.