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Hot Buttered Rum Punch

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"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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3 h 10 m servings 308 cals
Original recipe yields 10 servings (10 cups)


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  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 308 calories; 2.4 g fat; 60.2 g carbohydrates; 0.7 g protein; 5 mg cholesterol; 107 mg sodium. Full nutrition

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