2 c. cranberry juice cocktail
1 (6 oz.) can unsweetened pineapple juice
1/2 c. unsweetened orange juice
1/4 c. lemon juice
1/2 c. red currant jelly
1/4 tsp. ground allspice

Combine all ingredients in a large saucepan; cook over medium heat until jelly melts and mixture is thoroughly heated, stirring well. Serve hot. yield: 1 quart.