3/4 c. light brown sugar, firmly packed
1 c. water
1/4 tsp. salt
1/2 tsp. allspice
3 to 4 cinnamon sticks
3/4 tsp. cloves
2 cans jellied cranberry sauce (if No. 2 can, use 1)
3 c. water
1 qt. apple juice

Combine sugar, salt, 1 cup water and spices in saucepan and bring to boil on high. Crush sauce with fork. Add 3 cups water and beat with rotary beater until smooth. Add cranberry liquid and apple juice, bring to boiling point again. Serve hot and dot with butter, 1/2 teaspoon per cup. Serves 20.