Pineapple Wassail Food

PINEAPPLE CIDER WASSAIL

Steps:

• Place the cinnamon stick, cloves and cardamom on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., In a large saucepan, combine the apple cider, pineapple juice, apricot nectar and orange juice. Add spice bag. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until flavors are blended. Discard spice bag. Stir in rum if desired. Serve warm.

HOT WASSAIL

Steps:

• Combine all ingredients in a large pan or in a slow cooker.
• Bring to a simmer over medium heat and simmer for about 30 minutes, or heat in slow cooker on high for about 2 hours.
• Strain the liquid before serving to remove any cinnamon stick or clove pieces.
• Ladle into cups or mugs and enjoy! (Stir occasionally as your ladling so the spices don't all sink to the bottom)
• Serve with orange slices, apple slices, and cinnamon sticks to, if desired.

CHRISTMAS WASSAIL

Steps:

• Pour apple cider, pineapple juice, and cranberry juice into a stockpot. Place orange slices, cinnamon sticks, allspice berries, and cloves in a muslin pouch or directly into the apple cider mixture. Bring apple cider mixture to a boil; reduce heat and simmer until flavors have blended, 15 to 20 minutes. Remove orange slices and spices before serving.

WASSAIL (WARM AUTUMN PUNCH)

Steps:

• In a large pot (at least 6 quarts or larger) whisk together apple cider, pineapple juice, orange juice and honey. Add cinnamon sticks and cloves.
• Bring to a boil over medium-high heat then reduce heat to low, cover and let simmer 30 minutes.
• Strain and serve warm. Garnish if desired (see notes).

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.

SLOW COOKER WASSAIL

Steps:

• Combine the juices, honey, cloves, cinnamon sticks, ginger, lemons and oranges in the slow cooker.
• Cook on low 6 to 8 hours or on high 3 to 4 hours. The longer it cooks, the more the flavor from the spices will permeate the wassail.
• If desired, remove the cinnamon, citrus slices, cloves and ginger with a slotted spoon before serving. Float the cranberries in the tops of the glasses for garnish and serve warm.

WASSAIL

Steps:

• Combine liquid ingredients in a large stock pot. Stir in brown sugar, whole cloves and cinnamon sticks.
• Top with cut fruit, keeping the rinds and peels facing up towards the surface of the liquid.
• Heat on medium until boiling, and then reduce to simmer. Simmer for 1-2 hours.
• Remove fruit, cinnamon sticks and cloves. You can strain the wassail through a sieve if you prefer.
• Ladle into heat-safe mugs, top with garnish and enjoy.

ORANGE-PINEAPPLE WASSAIL

Steps:

• Combine spices and tie in cheesecloth; add to all ingredients in large Dutch oven.
• Bring to a boil.
• Cover and simmer 30 minutes.
• Uncover and simmer an additional 30 minutes.
• Remove spices.
• This can be put in a crockpot to keep warm.
• Serve hot.

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 RECIPE

Steps:

• Combine all ingredients into a large pot.
• Bring to a boil, then reduce heat. Cover and simmer for 20-30 minutes. Remove cinnamon sticks and serve warm. Keep warm by placing in slow cooker on WARM.