Place the rum, cider, cranberry and orange juices, cinnamon and cloves in a large saucepan over medium heat
Stir to combine, then lower heat and bring to a simmer.
Simmer gently for 5 minutes.
Remove from heat.
Serve hot or warm keeping in a slow cooker to keep hot if necessary.
Can be made in advance and refrigerated, then rewarrned before serving.
Makes about 8 servings.
Notes
Note: For a non-alcoholic version substitute an additional cup each cranberry and orange juice for the rum. For a cold version: chill and mix with 1 quart of ginger ale
A bourbon ball is a Southern delicacy, invented by Ruth Hanly Booe of Rebecca Ruth Candy in 1938.
Bourbon balls are bite-sized confections incorporating bourbon and dark chocolate as an ingredient.
The most common variation for home cooks is regional to the southern United States and incorporates crushed cookies, corn syrup, chopped pecans, and bourbon into a mixture that is formed into balls and coated in powdered sugar to prevent the evaporation of the alcohol. Once molded they are aged for up to a week, in a sealed container in a cool dark place, before serving. They will stay edible for up to a month before becoming too frail to pick up in one piece as the evaporation process desiccates the packed structure of the cookie.
Another variation has a similar filling, but with a chocolate exterior. The filling can also be similar to a truffle or a cherry cordial, with bourbon added.
Using other types of alcohol one can make rum balls, flavored vodka balls, or liqueur balls.
