3/4 c. brown sugar
4 c. water
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. ground cloves
2 (1 lb.) cans jellied cranberry sauce
1 qt. pineapple juice
Cinnamon sticks
Butter

In slow cooking pot, combine brown sugar with water, salt, and spices. Break up cranberry sauce with fork. Add sauce and pineapple juice to pot. Cover and heat on low for 3 to 4 hours. Serve hot in mugs with cinnamon sticks. Dot each mug with butter. Makes about 3 quarts.