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1. Tie cinnamon, allspice, and cloves in a spice bag. In a 3-1/2-, 4-, 5-, or 6-quart slow cooker combine spice bag, apple juice, rum, and brown sugar. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 to 4 hours.
2. Discard spice bag. Ladle hot punch into cups; float about 1/2 teaspoon butter or margarine on each serving. Makes 10 (6-ounce) servings.