Skip to content

Hot Buttered Rum Punch


Ingredients

4 cups pineapple juice

4 cups pineapple juice

4 cups water

4 cups water

2 (16 ounce) cans jellied cranberry sauce

2 (16 ounce) cans jellied cranberry sauce

1 cup dark rum, or to taste

1 cup dark rum, or to taste

¾ cup brown sugar

¾ cup brown sugar

¾ teaspoon ground cloves

¾ teaspoon ground cloves

¼ teaspoon salt

¼ teaspoon salt

¼ teaspoon ground nutmeg

¼ teaspoon ground nutmeg

½ teaspoon ground allspice

½ teaspoon ground allspice

10 cinnamon sticks

10 cinnamon sticks

5 teaspoons butter, or to taste

5 teaspoons butter, or to taste

Directions

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.

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.

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.

Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *