Anybody got a good wassail recipe?

Here's the one I made:

Apple cider (gal)
Pineapple juice (qt)
Orange juice (qt)
Lemon juice (cup)
Cinnamon
Allspice
Cloves
Nutmeg
Spirits (optional) : Dark rum or Brandy

The spices work best if they are whole and thus easily removed when it's time to serve. Heat it all together slowly, without coming to a boil. Serve hot. Garnish with lemon or orange slices.

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2 Responses to Anybody got a good wassail recipe?

  1. John says:

    If you tie the spices into a garni using cheesecloth, they are much easier to remove. Alternatively, you can cut thick slices of lemon and orange and pierce the slices with the cloves and cinnamon stick.In either case, I would recommend using ground nutmeg. The allspice may be whole or ground. John

  2. jaklumen says:

    That's how I've seen it, John, although I've seen a few where the citrus fruit wasn't sliced. Thick slices are the way to go!A garni– interesting. Makes sense, and cheesecloth is probably better than a tea ball or infuser. Cimmy and I will try that this next time around. We like using slow cookers to heat mulled cider or wassail. We also use a rum mix since we don't drink, although rum extract might work OK too. We probably will use limes as well since they come cheaper, especially when we shop for our Mex ingredients (for pozole, or rice pudding, tacos, whatever).Of course, this is yet another one of those recipes where you can see 50 different variations, and I hadn't seen something with pineapple before. Probably works great with rum or rum flavoring, and… well, you see how I'm thinking of limes.

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