Wassail Warm Autumn Punch Recipes

WASSAIL

Steps:

• Combine all the ingredients in a large pot. Bring to a low simmer and allow to simmer for 20-30 minutes for the flavors to blend.
• Strain into serving mugs and serve warm.

WASSAIL PUNCH

Steps:

• In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.

WASSAIL PUNCH I

Steps:

• Wrap the cloves, cinnamon stick, and ginger in cheese cloth, and tie with string.
• In a medium saucepan, combine sugar, water and spice bag. Simmer and stir until sugar dissolves. Remove from heat, and refrigerate overnight.
• Before serving, stir in the orange juice, lemon juice, and cider. Reheat over medium low flame, and serve warm. Be careful not to boil.

HOLIDAY WASSAIL PUNCH

Steps:

• In a 5- or 6-qt. slow cooker, mix the first 6 ingredients. Place cinnamon sticks and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place spice bag and orange slices in slow cooker. Cook, covered, on low 4-5 hours to allow flavors to blend., Discard spice bag and orange slices. If desired, top punch with apple slices and cranberries. Serve warm.

RITTENHOUSE INN WASSAIL PUNCH

Steps:

• To make the wassail, wrap the cloves, allspice, ginger, cinnamon sticks, and peppercorns in cheesecloth and tie with kitchen string. Combine the cider, cranberry juice, brown sugar, and spice bag in a large pot over high heat. Bring to a boil, then reduce heat and simmer 30 minutes.
• For each serving, put one ounce of the bourbon into a mug and fill it with hot Wassail. Garnish with a dusting of nutmeg and a cinnamon stick.

WASSAIL

Steps:

• Heat oven to 350 degrees. Place apples in a 9-by-9-inch glass baking dish. Spoon light and dark brown sugar into center of each apple, dividing sugar evenly among them. Pour 1 cup water into bottom of dish and bake until tender, about 1 hour.
• Meanwhile, pour Madeira, ale and English and apple ciders into a large slow cooker or heavy pot. Place cloves, allspice, cinnamon and orange peel into cheesecloth, tie shut with kitchen twine and add to slow cooker or pot along with ginger and nutmeg. Set slow cooker to medium, or place pot over low heat. Gently simmer for about 1 hour, while apples bake, or longer if desired.
• Add liquid from the baking dish and stir to combine. Using tongs, transfer apples into slow cooker or pot to garnish. Reduce heat. Ladle hot wassail into heatproof cups to serve.

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.

WARM AND SPICY AUTUMN PUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, and bake for 30 minutes.
• In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
• Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.