Welcoming 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:

• Preheat the oven to 350 degrees F.
• Put the apples into an 8 by 8-inch glass baking dish. Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them. Pour the water into the bottom of the dish and bake until tender, about 45 minutes.
• Pour the ale and Madeira into a large slow cooker. Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth, tied with kitchen twine, and add to the slow cooker along with the ginger and nutmeg. Set the slow cooker to medium heat and bring the mixture to at least 120 degrees F. Do not boil.
• Add the egg whites to a medium bowl and using a hand mixer, beat until stiff peaks form. Put the egg yolks into a separate bowl and beat until lightened in color and frothy, approximately 2 minutes. Add the egg whites to the yolks and using the hand mixer, beat, just until combined. Slowly add 4 to 6 ounces of the alcohol mixture from the slow cooker to the egg mixture, beating with the hand mixer on low speed. Return this mixture to the slow cooker and whisk to combine.
• Add the apples and the liquid from the baking dish to the wassail and stir to combine. Ladle into cups and serve.

Steps:

• In a punch bowl or pitcher large enough to blend 7 quarts, pour the rums, sparkling apple cider, and mango juice. Stir to blend liquids. With a ladle, pour wassail into individual goblets.

Steps:

• Combine the juices, honey, cloves, cinnamon sticks, ginger, lemons and oranges in the slow cooker.
• Cook on low 6 to 8 hours or on high 3 to 4 hours. The longer it cooks, the more the flavor from the spices will permeate the wassail.
• If desired, remove the cinnamon, citrus slices, cloves and ginger with a slotted spoon before serving. Float the cranberries in the tops of the glasses for garnish and serve warm.

Steps:

• Mix apple cider, orange juice, lemon juice, pineapple juice, and sugar together in a large pot over medium-low heat.
• Place cloves and cinnamon in a tea ball; add ball to the apple cider mixture. Simmer mixture until warmed through, about 15 minutes. Serve from pot with large ladle.

Steps:

• In a large saucepan, mix together red wine, cranberry juice, sugar, water, lemon juice, and cinnamon sticks.
• Heat just until mixture bubbles around the edges; reduce heat.
• Simmer, uncovered, for 10 minutes.
• Remove cinnamon sticks.
• Stir in brandy.
• Ladle mixture into cups or mugs; garnish with a lemon slice.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Stud oranges with whole cloves and place in a baking pan. Add water to cover bottom of the pan.
• Bake in the preheated oven until oranges have softened, about 30 minutes.
• Meanwhile, place apple cider and cinnamon sticks into a large saucepan; bring to a boil. Simmer, covered, for 5 minutes. Remove lid and add pineapple juice, honey, lemon juice, lemon zest, and ground nutmeg. Return to a simmer and cook for 5 more minutes.
• Pour into a punch bowl and float spiced oranges on top.

Steps:

• Whip heavy cream together with confectioner's sugar until soft peaks form.
• Flavor with 1 TBSP Grand Marnier.
• Set aside in refidgerator.
• Heat apple cidar and brown sugar together in a large sauce pan to a boil.
• Stir until sugar dissolves.
• Remove from heat.
• Add rum, brandy and remaining Grand Marnier.
• Stir in spices.
• Add lemon and orange slices.
• Heat over medium heat for 2 minutes.
• Do not boil.
• Pour into champagne glasses.
• Top each glass with whip ceam and freshly grated nutmeg.

Steps:

• Put all ingedients in a crockpot.
• Cover and cook on HIGH for 1 hr, then on low for 4-8 hours.
• Serve warm.
• Note: I put the allspice and cloves in a teaball.
• I float the orange slices on top.
• I also omit the rum.
• I put a bottle of rum and other liquors next to the crockpot, and let the guests "spike" their own.

Steps:

• Put all the ingredients (adjust number of lemon slice to taste) in a suitably sized saucepan and simmer for 10 minutes. Tastes best hot.

Steps:

• Combine all above ingredients (except whiskey) in a large pot or large coffee pot and bring to a boil.
• Allow to simmer at least 1 hour.
• Strain and add whiskey if you desire.
• Garnish with sliced oranges and serve hot.
• Enjoy!
• Note: I always use cheesecloth to tie the Allspice and Cinnamon Sticks into which allows me less straining.
• I recycled the glass jugs that the cider came in and use them to refrigerate any leftovers.
• My family enjoys having wassail the entire holiday season, so we normally double or triple the recipe.