Ingredients
1 quart water
1 cup brown sugar, packed
32 ounce bottle cranberry juice
26 ounce can pineapple juice
cups rum (Papaguyo makes an organic spiced rum)
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 stick butter
1 (1-inch piece) vanilla bean (optional)
Instructions
Combine all ingredients in the slow cooker. Stir well. Cover and cook on low for 3 hours or high for 1.5 hours. Serves 15 to 20 guests.
Recipe from Hamilton Beach, contributed by Ellen Swandiak, our Hip Hostess columnist