Makes 6 to 7 – 8 oz. servings
2 c. cran pineapple juice (or one cup each pineapple and cranberry juice)
2 c. water
1 fresh lemon
1 – 16 oz can jellied cranberry sauce
½ c. dark rum, (optional)
¼ c. brown sugar
¾ t. ground cloves or 6 whole cloves
¼ t. salt
¼ t. ground nutmeg
1” piece of fresh ginger, halved
5 cinnamon sticks
2 ½ t. butter, or to taste
Fresh cranberries and cinnamon sticks, for garnish
Peel long rind strips from the lemon with a vegetable peeler, set aside. Cut the lemon in half, squeeze the juice, discard the seeds and pith.
Combine cran pineapple juice, water, lemon juice, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg and ginger in a slow cooker, dissolving the cranberry sauce with a whisk, cover.
Simmer on low for 3 to 4 hours. Ladle punch into mugs and float about ½ t. butter and a few cranberries on each serving. Stir with a cinnamon stick garnish and serve warm.
This recipe series was made possible through the support of Cape Cod Cranberry Growers’ Association, the member-operated trade association for the Massachusetts cranberry industry. one of the oldest farmer organizations in the country.
Recipe series Developer/Writer/Photographer Michelle McGrath is the founder of McGrath PR | Media Relations, providing visibility to the arts and culture sector, non-profits, agricultural and small business industries. mcgrathpr.com