4 inches stick cinnamon, broken (or 1 tsp ground)
1 teaspoon whole allspice (or 1/2 tsp ground)
1 teaspoon whole cloves (or 1/2 tsp ground)
7 cups apple juice/cider
2 cups rum
1/2 cup packed brown sugar
1. Tie cinnamon, allspice, and cloves in a spice bag. In a 4-6 quart slow cooker combine spice bag (or ground spices), 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.