California Wassail Recipes

CALIFORNIA WASSAIL

Steps:

• Insert four cloves into each orange wedge. In a Dutch oven, combine the orange juice, apple juice and cranberry juice. Add orange wedges, cherries and cinnamon sticks., Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until flavors are blended. Discard cinnamon sticks. Serve warm.

WASSAIL

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.

WASSAIL

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.

CHRISTIANA CAMPBELL'S TAVERN'S WASSAIL

Steps:

• Combine the sugar, cinnamon sitcks, lemon slices, and water in a large saucepan and bring to a boil over high heat. Boil for 5 minutes and strain. Discard cinnamon sticks and lemon slices.
• Pour the pineapple juice, orange juice, lemon juice, wine and sherry into a large saucepan and simmer over medium heat for several minutes. Do not bring to a rolling boil!
• Combine the wine mixture and sugar syrup in a serving bowl. Ladle into mugs and garnish with lemon slices.
• Serve hot.

WASSAIL

Steps:

• Wrap 2 cinnamon sticks, allspice, and cloves in cheesecloth and tie with string. Simmer cranberry juice, cider, sugar, and spice bag in a 5-quart heavy pot, uncovered, skimming froth occasionally, 10 minutes.
• Halve apple and cut into 1/4-inch-thick slices. Add apple slices and Calvados to cider mixture and simmer 2 minutes (slices will remain crisp). Serve hot and garnish with cinnamon sticks.

WASSAIL II

Steps:

• In a large pot over medium heat, combine the cranberry juice, sugar and water. Bring to a boil and stir until sugar is dissolved.
• Place the cinnamon, allspice and clove into a cheesecloth bag and tie shut. Add to the liquid and simmer 20 minutes.
• Remove spice bag. Just before serving, add fruit juices. Serve steaming hot.

WASSAIL

Steps:

• Core the apples and fill each with a teaspoon of brown sugar. Place in a baking pan and cover the bottom with 1/8-inch of water. Bake in a 350-degree oven for 30 minutes or until tender. Combine the sherry or Madeira, nutmeg, ginger, cloves, allspice berries, cinnamon, sugar and water in a large, heavy saucepan and heat without letting the mixture come to a boil. Leave on very low heat. Beat the egg yolks until light and lemon-colored. Beat the whites until stiff and fold them into the yolks. Strain the wine mixture and add gradually to the eggs, stirring constantly. Add the brandy. Pour into a metal punch bowl, float the apples on top and serve in 8-ounce mugs.

COLONIAL WASSAIL

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.

HOLIDAY WASSAIL

Steps:

• In a large kettle, combine tea and sugar. Add the juices, cinnamon sticks and 12 of the cloves. Bring to a boil and boil for 2 minutes. Remove from the heat. Serve warm or cool. Garnish punch bowl with orange slices studded with remaining cloves.