Hot Buttered Cranberry Punch

1 (16 ounce) can jellied cranberry sauce
1/3 cup (packed) light brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 cups water
2 cups unsweetened pineapple juice
Butter

Crush cranberry sauce in saucepan with fork; mix in sugar, cinnamon, allspice, cloves, nutmeg and salt. Add water gradually, beating until smooth with rotary beater. Stir in pineapple juice. Heat to boiling point, then simmer for 5 minutes. Pour into punch cups; float a pat of butter in each cup.
Yields 6 cups.