Aunt Essie’s Holiday Wassail
NOTE: Prep time does not include time to bake the apples.
Featured Pinch Tips Video
- 1 gallon apple cider
- 2 cups baked apples, peeled
- ¾ cup water
- 1 cup brown sugar
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon mace
- 6 whole cloves
- 6 allspice berries
- 3 - 5 cinnamon sticks
- 2 cups cream sherry
- 1 cup brandy
1Pour apple cider and 2 cups baked, peeled, and cut up apples into large sauce pot; bring to boil, then reduce to low simmer.
2In another saucepan, boil for 5 minutes: water, brown sugar, nutmeg, ginger, mace, cloves, allspice berries and cinnamon sticks.
3In another saucepan, heat cream sherry and brandy just until you see tiny bubbles beginning to form.
4Pour everything into the large pot with cider and apples. Set on back burner and keep hot – right below a simmer.
5Right before serving try to remove allspice berries, cinnamon sticks, and cloves. Warn guests that there “might” be one or two left you couldn’t find, so don’t choke on them.
6This wassail can be made then left to cool if making ahead of time; then, just reheat and enjoy.
It's okay to reheat the next day if it's not all served on day one.