6 cups apple cider or apple juice
1 cinnamon stick
1/4 tsp nutmeg
1/4 cup honey
3 tbsp lemon juice
1 tsp grated lemon peel
1 (18-oz) can unsweetened pineapple juice
1 small can frozen orange juice, diluted according to container directions
1 orange sliced into thin rings
In a large saucepan heat the cider and cinnamon stick to boiling. Cover, reduce the heat and simmer for 5 minutes.
After 5 minutes are up, remove the lid and add the nutmeg, honey, lemon juice and peel, pineapple juice, and the orange juice. Simmer another 5 minutes.
To serve, arrange the orange slices on the top and serve in a heat-proof punch bowl.
Yield: 16 servings of 1/2 cup or 8 servings of 1 cup.
Note: A crock-pot or slow cooker is a great way to keep the Wassail warm, if desired. Just pour the hot wassail into the cooker and set on the Keep Warm setting.
1/4 tsp nutmeg
1/4 cup honey
3 tbsp lemon juice
1 tsp grated lemon peel
1 (18-oz) can unsweetened pineapple juice
1 small can frozen orange juice, diluted according to container directions
1 orange sliced into thin rings
In a large saucepan heat the cider and cinnamon stick to boiling. Cover, reduce the heat and simmer for 5 minutes.
After 5 minutes are up, remove the lid and add the nutmeg, honey, lemon juice and peel, pineapple juice, and the orange juice. Simmer another 5 minutes.
To serve, arrange the orange slices on the top and serve in a heat-proof punch bowl.
Yield: 16 servings of 1/2 cup or 8 servings of 1 cup.
Note: A crock-pot or slow cooker is a great way to keep the Wassail warm, if desired. Just pour the hot wassail into the cooker and set on the Keep Warm setting.
file photo for reference
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