Yield: 1 Servings
|4 \N||Sticks cinnamon|
|2 tablespoons||Whole cloves|
|4 cups||Strong tea|
|12 ounces||Frozen orange juice|
|6 ounces||Frozen lemon juice|
|2 quarts||Apple cider|
This recipe was in our local paper this morning. If I were going to have a party, I'd serve this for sure! I also enjoyed reading the background of wassail: "One legend dates the first wassail to the fifth century, when the Saxon subjects of a British overlord presented their master with a bowl of ale and proclaimed, 'Lord King, be well!' According to this version, this moment gave birth to the custom of touching mug to mug with cries of "Wassail!" and "Drink hail!" . . . The first vessels probably weren't mugs at all but hollowed-out horns. . . . Toasting was so named because in the early years of wassailing pieces of Yule cake or toast were floated on top of the brew. . . Most ale wassails are concoctions of warm beer and sherry, laced with nutmeg, grated ginger and lemon." Lawrence Journal World Place spices in a cloth bag. In a tall stock pot, combine six cups of water and the sugar. Add the spice bag and bring to a boil. After two to three minutes, remove from heat and let stand overnight.
The following day, add the tea, orange juice, lemon juice and apple cider to the mix. Add up to 10 6-ounce cans of water and heat. Let simmer on the stove.
Makes one gallon.
OPTION: Add one jigger of peach brandy to each cup before filling with hot wassail.
Posted to EAT-L Digest by Phyllis Braun <pbraun@...> on Dec 17, 1997