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Hot Buttered Cranberry Punch

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  Water 2 Cup (32 tbs)
  Fresh cranberries 4 Cup (64 tbs), rinsed
  Water 1 1⁄2 Cup (24 tbs)
  Lightly packed brown sugar 2⁄3 Cup (10.67 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Canned unsweetened pineapple juice 18 Ounce (1 Can)
  Butter/Margarine 1 Tablespoon (Adjust Quantity As Needed)

Combine the 2 cups water and cranberries in a saucepan.
Bring to boiling and cook until skins pop.
Force cranberries through a food or sieve to make a puree.
Add the cranberry puree and pineapple juice.
Return to heat and simmer 5 minutes.
Keep hot over simmering water until serving time.
Ladle punch into serving cups or mugs and add dots of butter to each cup.
Serve with cinnamon stick stirrers, if desired.

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