Homemade Wassail Food

HOMEMADE WASSAIL MIX

Steps:

• Mix all ingredients well.
• Add 1 tablespoon mix to 1 cup hot water, apple cider, tea, etc.

WASSAIL

Steps:

• Preheat the oven to 350 degrees F.
• Put the apples into an 8 by 8-inch glass baking dish. Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them. Pour the water into the bottom of the dish and bake until tender, about 45 minutes.
• Pour the ale and Madeira into a large slow cooker. Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth, tied with kitchen twine, and add to the slow cooker along with the ginger and nutmeg. Set the slow cooker to medium heat and bring the mixture to at least 120 degrees F. Do not boil.
• Add the egg whites to a medium bowl and using a hand mixer, beat until stiff peaks form. Put the egg yolks into a separate bowl and beat until lightened in color and frothy, approximately 2 minutes. Add the egg whites to the yolks and using the hand mixer, beat, just until combined. Slowly add 4 to 6 ounces of the alcohol mixture from the slow cooker to the egg mixture, beating with the hand mixer on low speed. Return this mixture to the slow cooker and whisk to combine.
• Add the apples and the liquid from the baking dish to the wassail and stir to combine. Ladle into cups and serve.

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.

WASSAIL

Steps:

• Combine sugar and water and boil for 10 minutes. Add spices.
• Let mixture stand in warm place for at least 1 hour OR overnight.
• Add juice and cider. Bring to a boil and serve.

WASSAIL

Steps:

• In a large pot over medium-low heat add the apple cider, orange juice, and pineapple juice.
• Add in the cloves, cinnamon sticks, star anise, nutmeg, cranberries, orange, and apple slices.
• Let simmer for an hour or all day. Serve hot.

WASSAIL

Steps:

• Combine all above ingredients (except whiskey) in a large pot or large coffee pot and bring to a boil.
• Allow to simmer at least 1 hour.
• Strain and add whiskey if you desire.
• Garnish with sliced oranges and serve hot.
• Enjoy!
• Note: I always use cheesecloth to tie the Allspice and Cinnamon Sticks into which allows me less straining.
• I recycled the glass jugs that the cider came in and use them to refrigerate any leftovers.
• My family enjoys having wassail the entire holiday season, so we normally double or triple the recipe.

WASSAIL

Steps:

• In a medium pot set over medium heat, add the apple cider, orange juice, lemon juice, ginger, nutmeg, cloves and cinnamon sticks. Bring to a simmer and cook for 20 minutes.
• Ladle the wassail into mugs spiked with brandy or cognac, and garnish with spices and apple slices or orange wheels.

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.

WASSAIL

Steps:

• Put all the ingredients (adjust number of lemon slice to taste) in a suitably sized saucepan and simmer for 10 minutes. Tastes best hot.

HOLIDAY WASSAIL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the teabags into a mug. Pour 1 cup of boiling water into the mug. Add the cranberries and raisins into the tea and set aside to steep and rehydrate.
• Meanwhile, put the butter and sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and beat until just combined. Scrape with a spatula if needed.
• Whisk together the flour, apple cider mix, cinnamon, allspice, baking soda, salt, coriander and ginger in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a thick dough comes together. Strain the cranberries and raisins and discard the tea. Add the cranberries and raisins to the dough and beat just until evenly distributed.
• With a 3-tablespoon scoop, make mounds of dough and put onto the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie.
• Bake until golden brown, 12 to 14 minutes. Serve warm.

GRANDMA'S WASSAIL

Steps:

• Mix apple cider, orange juice, lemon juice, pineapple juice, and sugar together in a large pot over medium-low heat.
• Place cloves and cinnamon in a tea ball; add ball to the apple cider mixture. Simmer mixture until warmed through, about 15 minutes. Serve from pot with large ladle.

WASSAIL

Steps:

• Take the orange peel it and stud it with cloves (13 is enough) dice up 3 small apples and sprinkle them with sugar roast them at 180c in the oven for 30-40 minutes
• Place the apple juice/cider in a saucepan add the orange peels vanilla extract, 2 Cinnamon sticks, orange peel, nutmeg and ground ginger, simmer slowly until warm
• When roasted add to the apple juice/cider and spice mixture and simmer until hot
• Pour and serve pop a cinnamon stick in the glass with some of the roasted apple slices and one clove stick
• Some brandy can also be added into the alcoholic mix for an extra kick

HOT WASSAIL

Steps:

• Combine ingredients and bring to a boil. Serve hot.