Holiday Wassail Punch Food

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.

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.

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 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

Steps:

• In a large Dutch oven, bring the first seven ingredients to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 10-15 minutes. , Strain and discard cinnamon and cloves. If desired, garnish with orange slices and cranberries. Serve warm.

WASSAIL PUNCH (NON-ALCOHOLIC)

Steps:

• Place water in a very large pot and bring to a boil.
• Steep tea bags in hot water for 4 minutes; remove tea bags.
• Add cider, orange juice, cranberry juice, and sugar to a boil, stirring to dissolve sugar.
• When it comes to a boil, reduce heat to a simmer.
• Stick the cloves into the orange and drop into the pot along with the cinnamon, and red-hot candies.
• Simmer the punch for 30 minutes, stirring occasionally.
• Serve hot.

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.

HOLIDAY WASSAIL WITH ALCOHOL

Steps:

• In one saucepan, heat: 1 gallon unfiltered apple cider and 2 cups baked (peeled apples) cut into medium small pieces
• In another saucepan, boil for 5 minutes: water, sugar, nutmeg, ginger, mace, cloves, allspice berries and cinnamon sticks.
• In another saucepan, boil: cream sherry and brandy.
• In a small mixing bowl, mix until firm - stiff but not dry: 3 egg whites.
• In a large mixing bowl - mix until creamy: 3 egg yokes - light in color.
• Now fold egg whites into egg yokes and add spice mixture a little at a time, stirring constantly.
• Next add booze
• Next add cider mixture.
• Serve warm. I've served it in a punch bowl and in a large pot on the stove. Right before serving, I usually take out the allspice berries and cloves so people don't choke on them. If I find out that the wassail has cooled down, I re-heat it.