Lemon-Orange wassail Essay

Lemon-Orange Wassail Toast health and fortune with this light wassail based on applecider instead of ale and wine. 3 small oranges 1 tablespoon whole cloves 3 quarts apple cider 1 quart orange juice 1/3 cup lemon juice 4 sticks cinnamon, each 3 to 4 inches long 1 teaspoon whole allspice Stud each orange with 1 teaspoon cloves, spacing the cloves evenlyover the surface of the fruit. In a 6- to 8-quart pan, combine cider, orange and lemon juice,cinnamon, and allspice (if desired, tie spices loosely in a square ofcheesecloth so they will be easy to remove). Cover and bring to boiling; reduce heat to low and simmer about 1hour for flavors to develop.

Serve hot. If made ahead, let wassailcool and lift out spices and oranges. Discard spices. Chill liquid (incovered noncorrodible container) and oranges up to 3 days. To reheat,return liquid and oranges to original pan and bring to a boil, covered,on high heat; serve at once. Ladle wassail into mugs. Makes about 4quarts or 16 servings, 1 cup each.

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Photo: Clove-studded oranges, spices simmer in fruit-juice versionof old English wassail


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