5 cups unsweetened pineapple juice
5 cups cranberry juice
1 cup brown sugar, packed
2 cans (about 2 cups) cranberry sauce
1 1/2 cups water
1 teaspoon whole cloves
2 cinnamon sticks
1/2 cup butter
2 cups vodka (optional)

In a large saucepan or stock pot, combine the juices, brown sugar, cranberry sauce and water. Tie the whole cloves and cinnamon sticks in cheesecloth and add to the pot. Bring to a low boil, reduce heat and simmer for 1 hour or longer.

Just before serving, stir in the vodka, if desired, and the butter. The butter will float on top and may need to be replenished occasionally, or float a small pat of butter in each cup. Serve in mugs or heat-resistant punch cups.

Makes 30 to 35 (4-ounce) servings.

Crock pot instructions: Combine all ingredients except butter and vodka in the crockpot. Cover and cook on LOW for 4 to 10 hours. Just before serving, stir in the vodka, if desired, and the butter. The butter will float on top and may need to be replenished occasionally.