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 (1 lb.) cans jellied cranberry sauce
3 c. water
1 qt. pineapple juice
Cinnamon sticks
Butter

Bring to a boil ingredients in first column. Crush cranberry sauce with fork; add second water and beat with rotary beater until smooth. Add cranberry liquid and pineapple juice to hot spiced syrup and simmer 5 minutes. Keep steaming hot over hot water. Serve with dots of butter and cinnamon stick stirrers. Makes 18 servings.