3/4 cup brown sugar
1 cup water
1/4 teaspoon each salt, nutmeg, cinnamon, allspice
3/4 teaspoon cloves
2 (16 oz) cans jellied cranberry sauce
3 cups water
1 quart pineapple juice
Cinnamon sticks
Butter

Bring sugar, water, salt, spices to a boil. Process cranberry sauce with water in a food processor or blender until smooth. Add pineapple juice to hot syrup and reheat to boiling. Cool slightly and add to cranberry sauce mixture; blend and serve hot or cold.

Serve hot with cinnamon stick and dots of butter.

To serve cold, cool and pour over ice cubes.

Makes 2 1/2 quarts.