Christmas Wassail
This beverage is centuries old, although the ingredients have changed with the times.
Originally made from ingredients that would have included mulled wine, curdled cream, roasted apples, eggs, cloves, ginger, nutmeg and sugar, the name comes from the Anglo-Saxon words, waes hael which means "good health." The beverage is centuries old. Generally consumed around the time apple harvests would have been peak, in late fall, the drink took on popularity during the winter solstice which slowly evolved to become a traditional Christmas beverage.
Gradually, the primary ingredient became apple cider, which almost everywhere except in the U.S. contains alcohol. Here we would call that "hard cider." Modern versions of the recipe vary, but generally include non-alcoholic apple cider, or apple juice, orange juice and some, like mine, also contain pineapple juice. Absent true hard apple cider, my version contains dark rum for that extra measure of Christmas Spirit. I think this version tastes like Father Christmas, with thanks to therecipecritic.com website for their inspiration.
The beverage can be made in any quantity you choose, so long as the ratios of liquid are maintained. The spices can be measured in any quantity depending on how strong you care for them. I don't think you can overdo it, though, so err on the side of too much rather than not enough.
Christmas Wassail
Ingredients
- 3 parts unfiltered apple juice (like, Martinelli's Gold Medal)
- 2 parts no pulp orange juice (like, Florida's Natural No Pulp)
- 1 part pineapple juice (like, Dole 100% Not From Concentrate)
- 3-8 whole cinnamon sticks
- 3-8 whole star anise
- 5-15 allspice berries
- 1-2 handfuls fresh cranberries
- 3-6 tbsp whole cloves
- 1/2 tsp - 1 tsp ground nutmeg
- 1/2 -1 whole apple, cored and sliced with peel on
- 1/2 -1 whole naval orange, peeled and sliced into rounds
- enough dark rum for 1 oz servings (like, Myers's Original Jamaican Dark Rum)
- orange slices for garnish
Instructions
- Combine all ingredients except the rum in a large stock pot or dutch oven over medium high heat until simmering.
- Lower the heat to its lowest setting and allow the Wassail to gently simmer for at least an hour before serving, but 2-3 hours is better.
- Turn the heat off about 30 minutes before serving. The reason for this to allow the Wassail to cool slightly because alcohol burns off at a temperature of 173°F, which becomes an adversary to consumption.
- Before serving in a coffee or tea cup or mug, add an ounce of rum, and then ladle in the Wassail.
- Add a cinnamon stick, a star anise and an orange on the mug rim for garnish.
