Hot Buttered Cranberry Punch Recipe
Holiday Recipes, 1950s

3/4 cup packed brown sugar
1 cup water
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
3/4 teaspoon cloves
2 cans jellied cranberry sauce
3 cups water
1 quart pineapple juice
Butter
Rum for taste, if desired
Serves 40 punch cups

Bring to boil the sugar, cup of water, salt, and spices. Crush cranberry sauce with a fork. Add 3 cups water and beat with a rotary beater until smooth. Add cranberry liquid and pineapple juice to hot syrup and heat to boiling. Serve hot in mugs. Dot with a bit of butter. Add rum to taste. Supply a cinnamon stick muddler [spoon-like stirrer] to each guest.