Homemade Wassail Recipe
Our homemade wassail is a traditional recipe that is perfect for Christmas or anytime in the winter. Use your crockpot or stovetop to make a big batch of nonalcoholic holiday party punch. Combine five fruit juices and the mulling spices, then let it simmer. Before you drink this piece of English history, toast to a healthy, happy holiday.
Servings: 13 cups
Calories: 189kcal
Ingredients
For the Wassail
- 4 cups apple cider
- 4 cups orange juice
- 2 cups cranberry juice
- 2 cups pineapple juice
- ½ cup freshly squeezed lemon juice from 2 large room temperature lemons
- ½ cup lemon rind from 2 large lemons
- ½ cup orange rind from 1 navel orange
- 1 1-inch piece ginger root peeled and sliced into coins
- ¾ cup light brown sugar packed
- 3 cinnamon sticks
- ¼ teaspoon whole cloves
- ¼ teaspoon allspice berries
For Garnish
- 1 red apple sliced crosswise to make a star in the center
- 1 navel orange sliced
- ¼ cup fresh or frozen cranberries
- ¼ cup whole cloves 3 per glass
Instructions
Stovetop Instructions
- For easy removal, place the whole cloves and whole allspice berries in a double-layered square of cheesecloth. Tie with kitchen twine to make a spice sachet.
- Pour the apple cider, orange juice, cranberry juice, and pineapple juice in a large pot, then add the brown sugar and spice sachet. Cover and bring the mixture to a boil.
- While the pot is coming to a boil, peel the ginger root by scraping it with the edge of a spoon and slice it into thin coins. Score the lemons and oranges in four to six sections, then peel, reserving the fruit for another use. Slice the peels into ¼ or ⅛-inch strips. Squeeze the juice from 2 large room temperature lemons.
- Once the juice comes to a boil, turn the heat down to medium low. Stir in the ginger root, citrus peels, lemon juice, and cinnamon sticks. Cover and simmer for one hour.
- Remove the spice sachet and cinnamon sticks, as the flavor will be too strong if you leave them in for too long. (If you didn't use a spice sachet, just pour the wassail through a sieve set over a very large bowl.) Add the citrus peels back to the wassail for color and flavor, and discard the spice sachet and cinnamon sticks.
- If desired, garnish each cup with a half a slice of orange and a few whole cloves. Serve hot.
Crockpot Instructions
- Make a spice sachet and prep the ginger and citrus peels as written above.
- Add all the ingredients into the crockpot. Cover and cook on high for 3 hours, or on low for 6 hours.
- Remove the cinnamon sticks, citrus peel, and spice sachet with a slotted spoon or by pouring the wassail through a sieve set over a large bowl. Keep the citrus peel and discard the cinnamon sticks and mulling spice bag.
- Pour the strained wassail back into the crock pot. Garnish with three slices of orange and apple, and a few fresh or frozen cranberries. Cover and keep on warm.
- If desired, garnish each cup with half a slice of orange, apple, and a few cranberries. Serve hot.
Notes
- Make a spice sachet. To easily remove the spices, place them in a spice bundle by wrapping the whole cloves and the all spice berries in cheesecloth.
- Short on time? Leave the lemon and orange peels in larger sections instead of slicing to ¼ inch pieces.
- Want to give as a gift? Stuff mason jars with orange and apple slices and a few cranberries, then pour in the wassail and add a gift tag.
- Have leftovers? Wassail can be frozen in an airtight container; make sure to leave about an inch of headspace to allow for expansion.
Nutrition
Serving: 1cup | Calories: 189kcal | Carbohydrates: 47g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 22mg | Potassium: 431mg | Fiber: 4g | Sugar: 37g | Vitamin A: 236IU | Vitamin C: 67mg | Calcium: 87mg | Iron: 1mg
