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Wassail Recipe

  • 4 small apples
  • 1 cup unrefined cane sugar
  • 1 medium orange
  • 13 whole cloves
  • 2 quarts hard apple cider
  • 1/2 cup brandy
  • 1 tbsp powdered ginger
  • 1 tsp grated nutmeg
  • 6 allspice berries
  • 2 cinnamon sticks
  • 6 large eggs (separated)

Preheat the oven to 350 degrees Fahrenheit. Scoop out the core of the apples without fully penetrating the apple – a melon baller works well. Fill each apple with about a tablespoon of unrefined cane sugar. Place the apples on a baking sheet. Stud the orange with the 13 cloves and place on the baking sheet with the apples. Bake them together for 40 minutes.

In the meantime, pour the apple cider and brandy into a heavy-bottomed stock pot and warm over moderately low heat. Whisk in powdered ginger and grated nutmeg. Do not bring the wassail to a boil.

Take a square of cheesecloth and make a sachet for the allspice berries and cinnamon. Float in the stockpot with the cider and brandy.

Beat the egg yolks lightly. Beat the egg whites until stiff peaks appear. Fold the egg yolks into the egg whites. Slowly pour one half cup of the cider mixture into the eggs, mixing gently. Remove the spice sachet from the cider mixture and add the eggs. Pour the wassail into a punch bowl and float the apples and orange in the bowl. Serve in mugs.