Sunday, December 16, 2012

Wassail for a #SundaySupper Holiday Party!



“Here we come a wassailing…!”
 
When I found out drinks and appetizers were on today's #SundaySupper menu, I immediately thought of my mom’s Wassail recipe. I grew up with the smell of it wafting through the house as Christmas approached and the weather turned colder. Then, after the sad events in Connecticut last Friday, it became clear that a warm, comforting drink and a little holiday cheer is what we all need about now.
 
Those of you who read this blog on a regular basis know I am also a preschool teacher. What happened to those children and teachers hit me quite hard. I can just imagine the reaction my students would have to such a terrible, traumatic event. However, it is comforting to be able to share this family recipe with you, and to teach about its history.

The word “wassail” comes from the late-21st century English toast “was-hail,” which means “be in good health.” To go wassailing was singing carols from door to door in hopes of a warm beverage and treats. The drink itself was a warm spiced ale or wine garnished with roasted apples.

Mom’s wassail recipe is very simple. Just wrap the whole spices into a cheesecloth pouch and pop it into a pot full of apple cider and cranberry juice. (If you can’t find apple cider, just use apple juice.) You may need to add a little brown sugar depending on the sweetness of the juices. For a party, warm the wassail in a slow cooker and float a few apple rings and cinnamon sticks on the top.

Mom never spiked hers, but I’ve found a bit of brandy dresses up this holiday drink. Not only is this a festive beverage, but it also helps you cope with the viruses and colds that float around this time of year. Leftovers can be stored in the refrigerator. Then, when the wassail craving strikes, just fill up a mug and warm it in the microwave.

Enjoy a mug of wassail, and cheers to you this Christmas and throughout the holiday season!

Wassail

2 quarts apple cider (or apple juice)
1 1/2 quarts cranberry juice
8 to 10 whole allspice
10 whole cinnamon sticks
20 to 25 whole cloves
1/2 to 1 cup brandy (optional)

Cut a piece of cheesecloth and place the whole spices in the center. Pull up the edges to make a pouch and tie with butcher’s twine.

Pour the cider and juice into a large pot or slow cooker. Add the spice pouch. Bring to a boil and simmer for 30 minutes. (Or heat in the slow cooker on low for 4 to 5 hours.) Before serving, taste for sweetness and add 1/2 cup brown sugar if necessary. Also, add the brandy for a more adult beverage.

 
 
 
 
Check out the party creations from my fellow #SundaySupper bloggers, but please be aware that some of the participants decided to postpone their blog posts because of last Friday. Plus, there will not be a #SundaySupper chat this week. However, visit their blogs anyway. They are full of lovely recipes.






Holiday Cocktails

Holiday Appetizers or Hors d’oeuvres


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