Hot Buttered Cranberry Punch Recipe
Summary
Ingredients
| Water | 2 Cup (16 tbs) | |
| Cranberries | 4 Cup (16 tbs), rinsed | |
| Water | 1 1/2 Cup (16 tbs) | |
| 2/3 cup lightly packed brown sugar | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| 1/4 teaspoon ground | ||
| Cloves 1/8 teaspoon ground nutmeg | ||
| Salt | 1/8 Teaspoon | |
| 1 can (18 oz.) unsweetened pineapplejuice | ||
| Butter or margarine | ||
Directions
Combine the 2 cups water and cranberries in a saucepan.
Bring to boiling and cook until skins pop.
Force cranberries through a food or sieve to make a puree.
Meanwhile, bring to boiling in a saucepan the 1 1/2 cups water, brown sugar, spices, and salt.
Add the cranberry puree and pineapple juice.
Return to heat and simmer 5 minutes.
Keep hot over simmering water until serving time.
Ladle punch into serving cups or mugs and add dots of butter to each cup.
Serve with cinnamon stick stirrers, if desired.
Bring to boiling and cook until skins pop.
Force cranberries through a food or sieve to make a puree.
Meanwhile, bring to boiling in a saucepan the 1 1/2 cups water, brown sugar, spices, and salt.
Add the cranberry puree and pineapple juice.
Return to heat and simmer 5 minutes.
Keep hot over simmering water until serving time.
Ladle punch into serving cups or mugs and add dots of butter to each cup.
Serve with cinnamon stick stirrers, if desired.
Chef
