Wassail Warm Autumn Punch Food

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 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

Steps:

• Heat oven to 350 degrees. Place apples in a 9-by-9-inch glass baking dish. Spoon light and dark brown sugar into center of each apple, dividing sugar evenly among them. Pour 1 cup water into bottom of dish and bake until tender, about 1 hour.
• Meanwhile, pour Madeira, ale and English and apple ciders into a large slow cooker or heavy pot. Place cloves, allspice, cinnamon and orange peel into cheesecloth, tie shut with kitchen twine and add to slow cooker or pot along with ginger and nutmeg. Set slow cooker to medium, or place pot over low heat. Gently simmer for about 1 hour, while apples bake, or longer if desired.
• Add liquid from the baking dish and stir to combine. Using tongs, transfer apples into slow cooker or pot to garnish. Reduce heat. Ladle hot wassail into heatproof cups to serve.

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.

HOLIDAY CLASSIC WASSAIL

Steps:

• Place the cinnamon sticks, cloves, and allspice in the center of a large paper coffee filter. Fold the ends over and roll up burrito-style. Tie closed with dental floss or thread, leaving long ends.
• Mix apple juice concentrate with water as directed on can (you should end up with 6 cups of juice).
• In a saucepan combine apple juice, cranberry juice, sugar, and bitters. Bring to a boil. Tie the ends of the "spice bag" string to the middle of a wooden spoon and lay the spoon over the top of the pot so that the "spice bag" hangs in the juice without touching the bottom of the pot. Reduce heat and simmer at least 10 minutes.
• Remove from heat and add rum.
• Once I've made the wassail and added the rum, I pour this into a crock pot on low temp so that the warm wassail can be served up throughout the evening!

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.

WINTER WASSAIL

Steps:

• Pour cider into large kettle, add spices and salt. Bring to a hard boil, reduce heat and simmer 15 minutes
• Remove from stove, add sugar to taste, if needed.
• Cool. Strain wassail. Keep in a cool place till ready to use, but it is not necessary to refrigerate.
• To prepare a wassail bowl: Use a heavy china bowl, a crock pot or a punch bowl.
• Heat it over a large kettle of boiling water. Add lemon and orange slices.
• When warm, add gin or vodka and let it heat, but do not boil or spirits will evaporate. Remove from heat.
• Pour in the boiling wassail. If possible keep the bowl hot over a candle or alcohol burner. Ladle into punch cups and serve.

WASSAIL BOWL PUNCH

Steps:

• In a 5-qt. slow cooker, combine the first six ingredients. Place the cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker. , Cover and cook on high for 1 hour or until punch begins to boil. Discard spice bag. 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.

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.

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.