2 lg. cans unsweetened pineapple juice
9 c. cranberry cocktail juice (2 bottles)
4 1/2 c. water
1 c. brown sugar
Red food coloring
4 1/2 tsp. whole cloves
4 sticks cinnamon, broken up
1/2 tsp. salt

If you have a large percolator, put the juices, water, sugar and coloring (adding a few drops at a time to obtain color desired), in the bottom. Put the spices in the basket and perk. If not using a percolator, heat all together in a pan until spices have blended with juices. Strain and keep hot until ready to serve. Each cup may be topped with a marshmallow or 1/2 teaspoon whipped cream. Makes 25 to 30 servings.