Cranberry Wassail Food

CRANBERRY WASSAIL

Steps:

• Tie whole spices in 2 layers of cheesecloth or place in tea ball.
• In large saucepan or Dutch oven, mix cranberry juice cocktail, brown sugar and nutmeg; add spices. Cook over medium heat, stirring occasionally, until sugar is dissolved. Reduce heat. Cover; simmer 10 minutes.
• Stir in wine; cook until thoroughly heated. Remove spices. Serve wassail warm; garnish each glass with orange slice and cinnamon stick.

CRANBERRY WASSAIL

Steps:

• In a large saucepan or pot, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil. Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally.
• Serve warm and garnish each cup with mint and an orange slice.

CRANBERRY WASSAIL

Steps:

• Simmer all ingredients in a large pot for 20 minutes. Serve warm in mugs or let cool completely and serve over ice.

WASSAIL

Steps:

• Preheat the oven to 350 degrees F.
• Spoon the sugar into the center of each apple, then place in a 9-inch square baking dish with 1 cup water. Bake until the apples are very tender, 1 hour to 1 hour 30 minutes.
• Meanwhile, add the hard cider, pale ale, apple cider and Madeira to a large pot and bring to a gentle simmer over medium heat. Put the cloves, allspice, cinnamon sticks, orange zest and lemon zest in a piece of cheesecloth and tie it closed. Add to the pot along with the ginger and nutmeg. Reduce the heat to low and steep the mixture until the liquid is well spiced and fragrant, about 1 hour.
• Add the cooked apples and any of their juices to the pot and stir to combine. Remove the cheesecloth. Serve warm in individual mugs with an orange wedge and cinnamon stick.

CRANBERRY WASSAIL

Steps:

• In a paper coffee filter place the nutmeg, cinnamon and allspice. Tie top together with string from teabag.
• Steep teabag(s) and spices in 2 1/2 cups water in a sauce pan for about five minutes.
• In a large bowl combine cranberry sauce, 1 1/2 cups boiling water and 3/4 cup sugar. You can do it by hand but an electric mixer saves time and energy. Mix until there are no lumps.
• Add orange juice, realemon juice and another 1 1/2 cups boiling water.
• Remove teabag and spices from sauce pan. Add the tea and cranberry mixtures together. You can use a Dutch oven or a crock pot.
• You can add more water to dilute the mixture to taste. It will keep for about 10 days, though its never lasted that long.

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 sugars, apple juice, cinnamon and cloves until sugar dissolves. Bring to a boil.
• Add grapefruit juice and orange juice and heat, not boiling.
• If you prepare this early in the day it will fill your house with a wonderful Christmasy aroma.

CIDER WASSAIL PUNCH

Steps:

• In a Dutch oven over medium heat, combine juices and sugar. Place orange, cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add spice bag to juices., Bring liquid to a simmer. Add rum and, if desired, bitters and orange slices. Discard spice bag before serving.