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Hot Buttered Rum Punch Recipe

Recipe by: KRUSHSH70

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook3 h
  • Ready In3 h 10 m
  • 1Combine 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.
  • 2Cook on Low for 3 to 4 hours.
  • 3Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 10 servings
  • 308 cals
  • 4 cups pineapple juice
  • 4 cups water
  • 2 (16 ounce) cans jellied cranberry sauce
  • 1 cup dark rum, or to taste
  • 3/4 cup brown sugar
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 10 cinnamon sticks
  • 5 teaspoons butter, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    308
    15%
  • Fat:
    2.4
    4%
  • Carbs:
    60.2
    19%
  • Protein:
    0.7
    1%
  • Cholesterol:
    5
    2%

Based on a 2,000 calorie diet

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