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Hot Butter Apple Rum
4 Cinnamon; broken
1 ts Whole allspice
1 ts Whole cloves
7 c Apple juice
1/3 c Brown sugar; packed
Margarine; or butter
Tie cinnamon, allspice, and cloves in spice bag (see other recipe). 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 3 to 4 hours. Discard spice bag. Ladle hot punch into cups; float about 1/2 tsp. butter or margarine atop each servings. Makes 10 (6-oz each) servings.
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