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Hot Buttered Rum

Hot Buttered Rum

From The Proctor Silex Test Kitchen

Added by Pat


  • 4 cups water
  • 4 cups cranberry juice
  • 3 cups pineapple juice
  • 1 1/2 to 3 cups rum
  • 1 cup packed brown sugar
  • 1/4 cup butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 vanilla bean (optional)


  1. Combine all ingredients in the slow cooker crock. Stir well.
  2. Cover and cook on HIGH 1 1/2 hours or LOW 3 hours.

Serves: 15-20 (6-8 oz. servings)



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