1 (16 oz.) can jellied cranberry sauce
1/3 c. firmly packed brown sugar
1/4 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. cloves
1/8 tsp. nutmeg
1/8 tsp. salt
2 c. water
2 c. unsweetened pineapple juice
Butter pats, for serving

Combine all ingredients except butter pats in a large saucepan. Stir over medium heat until cranberry sauce is melted. Reduce heat to simmer and cook gently for 2 hours. To serve, ladle into mugs and float a pat of butter on top of each. Serves 8 to 10.