Hot Buttered Rum Punch recipe

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Ingredients

4 cups pineapple juice
4 cups water
2 (16 ounce) cans jellied cranberry sauce
1 cup dark rum, or to taste
¾ cup brown sugar
¾ teaspoon ground cloves
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ teaspoon ground allspice
10 cinnamon sticks
5 teaspoons butter, or to taste

Nutrition Info

308 calories
carbohydrate: 60.2 g
cholesterol: 5.4 mg
fat: 2.4 g
fiber: 2.2 g
protein: 0.7 g
saturatedFat: 1.3 g
servingSize: -
sodium: 107.3 mg
sugar: 54.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Cook on Low for 3 to 4 hours.

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

Recipe Yield

10 cups

Recipe Note

This sweet punch is chock full of fall spicy taste. An excellent option to hot spiced cider and a natural addition to Thanksgiving celebrations. Or do as I do and have cranberry sauce on hand after Thanksgiving to make a hot punch to sip while decorating the tree or watching a game with friends. An excellent hot drink for a Thermos® for tailgating as well. If hot isn't your thing, serve over ice cubes with a splash of lemon-lime soda. Given to me by a good friend, I've looked all over and haven't found one quite like it.

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