3/4 c. brown sugar
1 c. water
1/4 tsp. salt
1/2 tsp. each of nutmeg, cinnamon, allspice, cloves
2 cans jellied cranberry sauce
3 c. water
1 quart canned pineapple juice

In saucepan, combine sugar, 1 cup water, salt and spices and bring to a boil. In a large kettle, crush the cranberry sauce with a fork and add the 3 cups water. Beat with hand mixer until smooth. Add pineapple juice and hot syrup mixture. Simmer about 5 minutes.

At party time, heat punch over low heat. Ladle into mugs and add dots of butter. Serve with cinnamon sticks for stirrers. Makes about 2 1/2 quarts of punch.