Gypsy Heart
Gold Member
Traditional Wassail Recipes
A Traditional Shropshire Wassail Recipe – for hardened Wassailers!
10 very small apples
1 large orange stuck with whole cloves
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
2 or 3 cinnamon sticks
2 cups castor sugar
12 to 20 pints of cider according to the number of guests
1 cup (or as much as you like) 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.
Insert cloves into the orange about 1/2" apart.
Bake the orange with the apples in a 350° oven.
After about 30 minutes, remove the orange and puncture it in several places with a fork or an ice pick.
Combine the sherry or Madeira, cider, nutmeg, ginger, cloves, allspice berries, cinnamon, sugar, apple and orange juice and water in a large, heavy saucepan and heat slowly without letting the mixture come to a boil.
Leave on very low heat.
Strain the wine mixture and add the brandy.
Pour into a metal punch bowl, float the apples and orange on top and ladle hot into punch cups.
Makes enough for 15-20 people – but we always wish we had made more!
Wassail - the ‘soft’ option
1 large orange stuck with whole cloves
4 Litres apple cider or apple juice
2 Litres soft fruit juice (we like peach)
1/2 cup fresh lemon juice
6 cinnamon sticks
Insert cloves into the orange about 1/2" apart. Bake the orange in a 350° oven. After about 30 minutes, remove the orange and puncture it in several places with a fork or an ice pick.
Place the orange and the remaining ingredients in a large pot and cover it.
Bring it to a boil and simmer over low heat for another 30 minutes.
Transfer to a heat-proof punch bowl or crockpot.
Float the orange and cinnamon sticks.
Serve in heat-proof punch cups.
Makes 30-40 servings.
A Traditional Shropshire Wassail Recipe – for hardened Wassailers!
10 very small apples
1 large orange stuck with whole cloves
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
2 or 3 cinnamon sticks
2 cups castor sugar
12 to 20 pints of cider according to the number of guests
1 cup (or as much as you like) 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.
Insert cloves into the orange about 1/2" apart.
Bake the orange with the apples in a 350° oven.
After about 30 minutes, remove the orange and puncture it in several places with a fork or an ice pick.
Combine the sherry or Madeira, cider, nutmeg, ginger, cloves, allspice berries, cinnamon, sugar, apple and orange juice and water in a large, heavy saucepan and heat slowly without letting the mixture come to a boil.
Leave on very low heat.
Strain the wine mixture and add the brandy.
Pour into a metal punch bowl, float the apples and orange on top and ladle hot into punch cups.
Makes enough for 15-20 people – but we always wish we had made more!
Wassail - the ‘soft’ option
1 large orange stuck with whole cloves
4 Litres apple cider or apple juice
2 Litres soft fruit juice (we like peach)
1/2 cup fresh lemon juice
6 cinnamon sticks
Insert cloves into the orange about 1/2" apart. Bake the orange in a 350° oven. After about 30 minutes, remove the orange and puncture it in several places with a fork or an ice pick.
Place the orange and the remaining ingredients in a large pot and cover it.
Bring it to a boil and simmer over low heat for another 30 minutes.
Transfer to a heat-proof punch bowl or crockpot.
Float the orange and cinnamon sticks.
Serve in heat-proof punch cups.
Makes 30-40 servings.
