Colonial Wassail Recipes

CHRISTIANA CAMPBELL'S TAVERN'S WASSAIL

Steps:

• Combine the sugar, cinnamon sitcks, lemon slices, and water in a large saucepan and bring to a boil over high heat. Boil for 5 minutes and strain. Discard cinnamon sticks and lemon slices.
• Pour the pineapple juice, orange juice, lemon juice, wine and sherry into a large saucepan and simmer over medium heat for several minutes. Do not bring to a rolling boil!
• Combine the wine mixture and sugar syrup in a serving bowl. Ladle into mugs and garnish with lemon slices.
• Serve hot.

COLONIAL WASSAIL

Steps:

• In a large saucepan, mix together red wine, cranberry juice, sugar, water, lemon juice, and cinnamon sticks.
• Heat just until mixture bubbles around the edges; reduce heat.
• Simmer, uncovered, for 10 minutes.
• Remove cinnamon sticks.
• Stir in brandy.
• Ladle mixture into cups or mugs; garnish with a lemon slice.

COLONIAL HOT CIDER PUNCH, AKA "WASSAIL'

Steps:

• 1. Simmer mixture with 3 sticks whole cinnamon to melt--DO NOT COOK. Allow to cool, pour into punch bowl. Separately stick whole cloves around entire surface of 3 to 6 whole oranges. Place oranges into baking pan with 1/2 inch of water, and bake at 350° for 45 minutes. Place oranges into punch bowl Serves 40
• 2. Serve with pound cake, nut cake, or cheese and crackers.
• 3. For a non spirited version just add 1/2 oz rum flavoring instead of rum. and 1/2 oz brandy flavoring instead of brandy

CIDER WASSAIL

Steps:

• In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Discard cinnamon sticks. Serve hot in mugs.