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| Hot Buttered Rum Punch |
"This sweet punch is chock full of fall spicy taste. An excellent option to hot spiced cider and a natural addition to Thanksgiving celebrations. Or do as I do and have cranberry sauce on hand after Thanksgiving to make a hot punch to sip while decorating the tree or watching a game with friends. An excellent hot drink for a Thermos® for tailgating as well. If hot isn't your thing, serve over ice cubes with a splash of lemon-lime soda. Given to me by a good friend, I've looked all over and haven't found one quite like it."
Ingredients :
- 4 cups pineapple juice
- 4 cups water
- 2 (16 ounce) cans jellied cranberry sauce
- 1 cup dark rum, or to taste
- 3/4 cup brown sugar
- 3/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 10 cinnamon sticks
- 5 teaspoons butter, or to taste
Instructions :
| Prep : 10M | Cook : 10M | Ready in : 3H10M |
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- Combine pineapple juice, water, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg, and allspice in a slow cooker, breaking the cranberry sauce apart using a fork.
- Cook on Low for 3 to 4 hours.
- Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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