📝 About This Recipe
Steeped in centuries of British folklore, this traditional Wassail is a soul-warming blend of heritage and harvest. It features a robust base of apple cider and ale, brightened by citrus and deeply infused with aromatic spices like ginger, cinnamon, and cloves. This 'liquid gold' is designed to toast to the health of the orchards and your guests alike, offering a complex, spicy-sweet profile that defines the holiday season.
🥗 Ingredients
The Orchard Base
- 8 cups High-quality Apple Cider (unfiltered and unsweetened)
- 2 cups Hard Apple Cider or Brown Ale (adds a traditional fermented depth)
- 2 cups Orange Juice (freshly squeezed is best)
- 1 cup Pineapple Juice (for a subtle tropical acidity)
- 1/4 cup Lemon Juice (freshly squeezed)
The Mulling Spices
- 4 pieces Cinnamon Sticks (plus extra for garnish)
- 12-15 pieces Whole Cloves (to be studded into fruit)
- 1 teaspoon Whole Allspice Berries
- 2 inch piece Fresh Ginger (peeled and sliced into coins)
- 2 pieces Star Anise (optional, for a licorice note)
Sweetener and Fruit
- 1/2 cup Brown Sugar (packed; adjust to taste)
- 3 pieces Small Apples (Lady apples or Gala work well)
- 1 piece Navel Orange (sliced into rounds)
The Traditional Finish
- 1/2 cup Bourbon or Brandy (optional, for an extra kick)
- 1 piece Whole Nutmeg (for fresh grating over the top)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Core the small apples halfway through and place them in a small baking dish with a splash of cider and a sprinkle of brown sugar.
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2
Bake the apples for 20-25 minutes until they are soft but still hold their shape; these will float in your punch bowl later.
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3
While the apples roast, take your orange slices and stud the rinds with the whole cloves. This keeps the cloves from getting lost in the liquid and infuses the citrus oil into the brew.
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4
In a large heavy-bottomed stockpot or Dutch oven, combine the apple cider, hard cider (or ale), orange juice, pineapple juice, and lemon juice.
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5
Stir in the brown sugar over medium heat until completely dissolved.
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6
Add the cinnamon sticks, allspice berries, sliced ginger, and star anise to the pot.
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7
Bring the mixture to a very gentle simmer. Do not let it reach a rolling boil, as this can dull the fresh fruit flavors and evaporate the subtle alcohol notes.
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8
Add the clove-studded orange slices to the liquid and reduce heat to low.
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9
Cover and let the Wassail mull for at least 30 to 45 minutes. The kitchen should smell absolutely heavenly by this point.
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10
Taste the Wassail. If you prefer it sweeter, add more brown sugar; if it's too sweet, a squeeze more lemon juice can balance it.
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11
Just before serving, stir in the bourbon or brandy if you are using it.
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12
Transfer the hot liquid to a large heat-proof punch bowl or serve directly from the pot.
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13
Gently place the roasted apples into the bowl so they float on the surface.
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14
Ladle into mugs, ensuring each guest gets a slice of orange or a cinnamon stick.
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15
Finish each mug with a fresh grating of whole nutmeg over the foam.
💡 Chef's Tips
For the best flavor, use a local farm-pressed apple cider rather than the clear juice found in the juice aisle. If you are sensitive to spice bits, place the allspice and ginger in a cheesecloth sachet for easy removal. To keep the drink warm for a long party, transfer the finished Wassail to a slow cooker on the 'warm' setting. For a non-alcoholic version, simply replace the hard cider/ale with more sparkling apple juice and omit the bourbon. Always use fresh whole spices; pre-ground spices will make the drink cloudy and gritty.
🍽️ Serving Suggestions
Serve alongside warm gingerbread or molasses cookies to complement the ginger notes. Pair with a sharp English Cheddar and crusty bread for a traditional savory contrast. Offer a side of whipped cream or even a small scoop of vanilla bean ice cream for a 'Wassail Float' dessert. Great as a welcome drink for caroling parties or winter bonfire gatherings. Serve in clear glass mugs to show off the beautiful amber color and floating garnishes.