2 qt. apple cider
2 c. orange juice
1 c. lemon juice
2 cans pineapple juice (46 oz.)
1 cinnamon stick
1 tsp. whole cloves

In a 5-quart Dutch oven, combine all ingredients. Bring to a boil over high heat. Reduce heat to low. Simmer for 20 minutes. Remove spices; discard. Serve hot.

Yield: 30 (3/4 cup) servings.