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Closeup of lemons and cloves in a pot of wassail.

Wassail Recipes & Winners

2023 Wassail Days’ Top 5 Winners

1st Place: The Frisco Lodge
2nd Place: Frisco Emporium
3rd Place: Rivers Clothing Company
4th Place: The Lost Cajun
5th Place: Hotel Frisco

2022 Wassail Days’ Top 5 Winners

1st Place: Rivers Clothing Company
2nd Place: The Frisco Lodge
3rd Place: Wit’s End Antiques
4th Place: The Lost Cajun
5th Place: RE/MAX Properties of the Summit

2021 Wassail Days’ Top 5 Winners

1st Place: Rivers Clothing Company
2nd Place: The Frisco Lodge
3rd Place: Remax Properties of the Summit
4th Place: Sunny Side Up Studio
5th Place: Frisco Emporium

2019 Wassail Days’ Top 5 Winners

1st Place: The Frisco Lodge
2nd Place: Rivers Clothing Company
3rd Place: Colisco Wearables
4th Place: Remax Properties of the Summit
5th Place: Next Page Books & Nosh

Wassail Recipes

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 Wassail 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 cardamom
  • 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 circumference 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 another 30-40 minutes.

Serve hot.

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