Hot Buttered Crandazzle

• 4 ounces dark brown sugar
• 2 ounces unsalted butter, softened
• 18 teaspoon nutmeg, freshly grated
• 1 pinch ground cinnamon
• 1 pinch ground ginger
• 10 pieces orange rind
• 10 cinnamon sticks
• 30 cranberries (fresh or dried)
• 7 cups cranberry juice
• 10 (1 1/2 ounce) jiggers rum

1. Mix sugar, butter and spices together until creamy.
2. Can be stored for up to 3 weeks in the refrigerator.
3. For each serving: Put one heaping tablespoon of butter mixture into clear heat-proo glass mug.
4. Add cinnamon stick, orange peel, and cranberries to cranberry juice and bring just to a boil (you can place this in a chafing dish and allow guest to fix their own).
5. Add 3/4 cup cranberry along with some of the orange peel, a cinnamon stick, and cranberries, to each glass.
6. Add a jigger of rum.
7. Stir to blend.

brown sugar, unsalted butter, nutmeg, ground cinnamon, ground ginger, orange rind, cinnamon, cranberries, cranberry juice, jiggers rum

Taken from www.food.com/recipe/hot-buttered-crandazzle-200684 (may not work)