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Administrator
Rich, buttery cranberry and spice. Tastes great!
2 cans of jellied cranberry sauce (14oz. each)
4 cups pineapple juice
3 cups water
1/2 cup brown sugar, packed
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/8 tsp. salt
1/4 cup butter (not margarine)
1 cup navy (dark) rum, optional
Serves 12
Measure first 9 ingredients into 3 1/2 quart slow cooker.
Stir well.
Cover.
Cook on low for 4 hours.
Add butter and rum.
Stir until butter is melted.
Makes about 12 cups.
Hot Spiced Cranberry:
Omit butter.
2 cans of jellied cranberry sauce (14oz. each)
4 cups pineapple juice
3 cups water
1/2 cup brown sugar, packed
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/8 tsp. salt
1/4 cup butter (not margarine)
1 cup navy (dark) rum, optional
Serves 12
Measure first 9 ingredients into 3 1/2 quart slow cooker.
Stir well.
Cover.
Cook on low for 4 hours.
Add butter and rum.
Stir until butter is melted.
Makes about 12 cups.
Hot Spiced Cranberry:
Omit butter.