44 ounces Pineapple Juice (1 can)
1 quart Cranberry Juice (1 bottle)
3 cups Water
2/3 teaspoon Salt
1 cup Brown Sugar
2 tablespoons Whole Cloves
1 tablespoon Whole Alspice
6 Cinnamon Sticks

1) Pour liquids into Crock-Pot. Add salt and brown sugar. Stir until dissolved.
2) Tie cloves, allspice, cinnamon sticks in cheesecloth and put into pot. Cover and simmer on high for 2 hours.
3) Remove spice bag. Keep warm for serving, on low.