3/4 c. brown sugar
1 c. water
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. cloves
2 cans jellied cranberries
3 c. water
1 qt. pineapple juice

Stir together the brown sugar, water, salt, nutmeg, cinnamon, allspice and cloves. Bring to a boil. Break jelly with fork and mix carefully with 3 cups of water with a rotary beater until smooth.

Mix sugar mixture with jelly mixture and stir well. Add juice. Bring to boil. Serve hot in cups. Can use small piece of butter and stir with cinnamon sticks, but this is delicious plain. Stores well in refrigerator. Just reheat.