1 (48 oz.) bottle cranberry juice
1 c. water
1/2 c. brown sugar
3/4 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 (46 oz.) can pineapple juice

Combine the first 7 ingredients into a large saucepan; mix well. Bring to a boil, stirring occasionally. Add pineapple juice; return to a boil. Reduce heat and simmer for 5 minutes. Serve hot with a cinnamon stick. Makes about 3 quarts.