Christmas Wassail Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Spoon the sugar into the center of each apple, then place in a 9-inch square baking dish with 1 cup water. Bake until the apples are very tender, 1 hour to 1 hour 30 minutes.
• Meanwhile, add the hard cider, pale ale, apple cider and Madeira to a large pot and bring to a gentle simmer over medium heat. Put the cloves, allspice, cinnamon sticks, orange zest and lemon zest in a piece of cheesecloth and tie it closed. Add to the pot along with the ginger and nutmeg. Reduce the heat to low and steep the mixture until the liquid is well spiced and fragrant, about 1 hour.
• Add the cooked apples and any of their juices to the pot and stir to combine. Remove the cheesecloth. Serve warm in individual mugs with an orange wedge and cinnamon stick.

Steps:

• Pour apple cider, pineapple juice, and cranberry juice into a stockpot. Place orange slices, cinnamon sticks, allspice berries, and cloves in a muslin pouch or directly into the apple cider mixture. Bring apple cider mixture to a boil; reduce heat and simmer until flavors have blended, 15 to 20 minutes. Remove orange slices and spices before serving.

Steps:

• Stud the oranges with the whole cloves and bake in a 300 degree oven for 30 minutes.
• On top of the stove, heat the cider and cinnamon sticks until almost boiling.
• Pour the hot cider into a large punch bowl. Add the studded oranges. Add the brandy to taste -- the more the merrier!
• To replenish wassail, just add more heated cider and more brandy. The longer the oranges sit in the punch, the more orange flavor there is to it.

Steps:

• In a medium pot set over medium heat, add the apple cider, orange juice, lemon juice, ginger, nutmeg, cloves and cinnamon sticks. Bring to a simmer and cook for 20 minutes.
• Ladle the wassail into mugs spiked with brandy or cognac, and garnish with spices and apple slices or orange wheels.

Steps:

• Combine liquids in coffee percolator.
• Place sugar and spices in brew basket.
• Perk as you would coffee.
• Serve hot.

Steps:

• Dissolve the sugar in the juices and warm over medium heat.
• Add the bitters and the rum and simmer for 15 minutes.
• Reduce heat.
• Stud the orange with the allspice and cloves add to the liquid with the cinnamon and steep for 4 hours. Do not boil.