Wassail is a deeply rooted tradition in the Midwest and a popular regional staple throughout the cold-weather season. Every winter as the holidays approach, many Wisconsinites still take part in the age-old "wassailing of apple trees," a ritual dating back to the fifteenth century that involves sprinkling wassail on apple trees to ensure a strong, healthy harvest and to keep the trees safe from evil spirits. Wassail always blends apples and winter holiday spices, but the sweeteners and spirits often change from recipe to recipe. This version comes from the Rittenhouse Inn in Bayfield, an area that leads apple production in Wisconsin. The cranberry juice is a perfectly tart counterpart to the sweetness of the apple cider and brown sugar, and the bourbon lends a full, rich quality, and the ginger, pepper, and spices offer a final kick of flavor.
Ingredients
Serves 10 to 12
Wassail:
Tools:
Glasses:
Garnish:
Preparation
Step 1
To make the wassail, wrap the cloves, allspice, ginger, cinnamon sticks, and peppercorns in cheesecloth and tie with kitchen string. Combine the cider, cranberry juice, brown sugar, and spice bag in a large pot over high heat. Bring to a boil, then reduce heat and simmer 30 minutes.
Step 2
For each serving, put one ounce of the bourbon into a mug and fill it with hot Wassail. Garnish with a dusting of nutmeg and a cinnamon stick.
The Wassail can be stored for several days in a covered container in the refrigerator. If you like lots of spice, you can make it a day ahead and leave the spice bag in the container overnight.
Leave a Review
Reviews (3)
Back to TopMade this last year, loved it! I'm adding this to my holiday traditions. :)
MyLadyNight
IN
12/23/2012
I really loved this recipe because it reminds me of the Christmas parties back home in Iowa. I changed it up a bit. I added the bourbon to the pot to boil it with the cider. This makes the flavor stand out more to me and I can serve it to everybody this way. It has an amazing flavor and I actually make it year-round whenever I get a little homesick. I actually made this for CHristmas last year when my family came to visit and my grandmother, who usually makes it for our gatherings and is a proffessional chef, actually said that this was the best that she had ever had and wanted the recipe. I HIGHLY recommend this!
epauley7
Sugar Land, TX
8/7/2012
Delicious! Made it with Pomegranate rather than cranberry juice and 1/2 c. brown sugar since the honey crisp cider I had is fairly sweet on its own. Served with bourbon and dark spiced rum on the side so folks could choose if & how much they wanted to add (but it’s also excellent without alcohol.) Serving with the cinnamon sticks is a festive touch. Everyone wanted the recipe - this punch is a new family holiday tradition! :-)
JayWo
Northern Virginia
12/22/2022
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