Cider Wassail is a tradition in both England and the United States for many centuries. A favored drink of the Christmas season, its easy preparation makes it a treat. Around since Elizabethan times, Wassail is traditionally served in a jug, though in more modern times, a punch bowl is used.
Cider Wassail

Cider Wassail
Recipe type: Punches, Alcoholic Cocktails, Holiday Drinks
Cuisine: British
Serves: 20
  • 4 bottles pale ale (12 ounces each)
  • 4 Cups apple cider
  • 1/2 Cup light brown sugar (packed)
  • zest from 1 lemon
  • juice from 2 lemons
  • 4 pieces fresh ginger root, quarter-size
  • 12 whole allspice
  • 6 whole cloves
  • 2 cinnamon sticks (3-inches to 4-inches)
  • cinnamon sticks; (optional), for garnish
  1. In large nonreactive pot, combine ale, cider, brown sugar, lemon zest and juice, ginger, allspice, cloves and cinnamon sticks.
  2. Heat, stirring occasionally, over low heat until hot but not boiling, about 30 minutes.
  3. Strain and discard solids.
  4. Pour into mugs and garnish with cinnamon sticks, if desired.
  5. This recipe yields 20 (1/2-cup) servings.
In Elizabethan times, wassail referred to a combination of Sherry, ale and baked apples. This version is less bitter and time-consuming but every bit as fragrant and popular as the original. For a non-alcoholic mulled cider, substitute 3 cups cranberry juice for the ale.

Wassail was most often served on the Feast of the Epiphany or Twelfth Night.
Nutrition Information
Serving size: 1 Calories: 63 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 7 g Sodium: 5 mg Fiber: trace Protein: trace Cholesterol: 0

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