Recipes & Winners
2014 Wassail Days Results
First Place: The Lost Cajun with 326 votes
Second Place: Rivers Clothing Company with 227 votes
Third Place: The Flying Crane with 165 votes
Fourth Place: Prost Beer & Sausages with 109 votes
Fifth Place: The Next Page Books & Nosh with 87 votes
There are many approaches to Wassail. Traditionally it is served in wooden bowls and loving cups. Recipes vary greatly and can include cider, orange juice, tea, and mulling spices just to name a few.
Simple and Good Wassail
- 2 quarts – Apple Cider
- 1 cup – Orange Juice
- 1 cup – Lemon Juice
- 1 cup – Pineapple Juice
- 3 sticks – Cinnamon
- 2 teaspoons – Whole Cloves
- 2/3 cup – Sugar
Combine all ingredients. Heat for 1 hour to combine flavors.
Fruit, fruit, and then some fruit Wassail
- 1 can (16 ounces) apricot halves, undrained
- 4 cups unsweetened pineapple juice
- 2 cups apple cider
- 1 cup orange juice
- 18 whole cloves
- 6 cinnamon sticks (3-1/2 inches), broken
In a blender or food processor, blend apricots and liquid until smooth. Pour into a large saucepan. Add pineapple juice, cider and orange juice.
Place the cloves and cinnamon sticks in a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. Add to saucepan. (Or place loose spices in saucepan and strain before serving.)
Bring to a boil. Reduce heat, cover and simmer 15-20 minutes. Serve hot in mugs. Garnish with cinnamon sticks if desired.
OH HOLY NIGHT!
- 10 small apples
- 10 teaspoons brown sugar
- 2 bottles dry sherry or dry Madeira
- 1/2 teaspoon grated nutmeg
- 1 teaspoon ground ginger
- 3 cloves
- 3 allspice berries
- 1 inch stick cinnamon
- 2 cups superfine sugar
- 1/2 cup water
- 1 cup brandy
Core the apples and fill each with a teaspoon of brown sugar. Place in a baking pan and cover the bottom with 1/8-inch of water.
Bake in a 350°F oven for 30 minutes or until tender. Combine the sherry or Madeira, nutmeg, ginger, cloves, allspice berries, cinnamon, sugar and water in a large, heavy saucepan and heat without letting the mixture come to a boil. Leave on very low heat. Strain the wine mixture, stirring constantly. Add the brandy. Pour into a metal punch bowl, float the apples on top and serve in 8-ounce mugs.
Deep, Rich, and Spicy
- 2 pints and 1/4 cup brown ale (winter ale and scottish ale will also suffice)
- 3-4 cinnamon sticks
- 4 cloves
- Zest from 1/2 lemon
- 4 apples
- 1 1/2 cups brown sugar
- 1 cup port
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground all spice
- 1/4 teaspoon ground cardomon
- 1/2 teaspoon ground ginger
Preheat your oven to 350 degrees F.
In a large sauce pan, pour in 2 pints of ale. Add the cinnamon sticks, lemon zest and cloves and bring to a simmer over low heat.
Take an apple, and score it with a knife around the circumfrance of the apple. Place in a baking dish. Repeat this step for all of the apples. Cover with one cup of brown sugar, 1/4 cup of ale, and all of the port. Cover baking dish and place in oven, cooking for 30 minutes.
While apples are baking, place remaining sugar and spices into the sauce pan, ensuring it’s well mixed.
When apples are done baking, place entire contents of baking dish into sauce pan. Allow to cook over a low heat for anothe 30-40 minutes.