Hot Buttered Rum Punch - cooking recipe

Ingredients

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

Preparation

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.
Cook on Low for 3 to 4 hours.
Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.