Easy Wassail

Tis the season for warm spiced punch, and this one is a hit! I've made wassail a few times now, and though I love its great smell, I haven't liked to drink it. Well, that has changed now that I've perfected my recipe! I hope you enjoy it as well!

It is very easy to double or triple the amount. This makes around ten 4 oz servings.



Ingredients

1 64 oz bottle of White House Premium Apple Juice (not cider)
1 cup of pulp-free orange juice
1 cup of water
Juice of one fresh lemon
3 cinnamon sticks
12 cloves
1 orange
nutmeg
allspice
1/4 cup candied ginger (or substitute 1/2 teaspoon ground ginger)

Directions

Into a medium to large pot (I used my red-coated cast iron dutch oven), pour in all the liquid, and add the cinnamon sticks, candied ginger, and all the spices except the cloves. Turn heat to medium high, until it begins to bubble some, then turn to low.

Wash and dry the orange, then push the 12 cloves into the skin in a decorative pattern. I did mine in even rows from end to end. Then, in the spaces between the rows, I used a sharp knife to score the orange, so it could release its orangey goodness into the mix.

Simmer for at least 45 minutes, but as long as you want. It concentrates as it cooks, so you can add some water, if it gets too strong.

This wassail is great tasting--plenty sweet without any added sugar, and the right level of spiciness. Everyone who drank it at our church home group last Sunday said it was great. I hope you think so too!

Blessings!