Traditional English Wassail
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 230.4
- Total Fat: 3.1 g
- Cholesterol: 111.6 mg
- Sodium: 59.2 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 1.5 g
- Protein: 4.1 g
View full nutritional breakdown of Traditional English Wassail calories by ingredient
Introduction
You've sang the song, but have you drank the drink? Traditional wassail is made from a combination of eggs, spices, brand and cider (sometimes ale, depending on who's making it).Make it once and you'll be making it every year! You've sang the song, but have you drank the drink? Traditional wassail is made from a combination of eggs, spices, brand and cider (sometimes ale, depending on who's making it).
Make it once and you'll be making it every year!
Number of Servings: 20
Ingredients
-
6 Medium Apples, fresh with skin
2 Medium Oranges
2 Cups Granulated Sugar
25 Whole Clove
4 Quarts Hard Apple Cider
1 Cup Brandy
10 Allspice Berries
2 tsp Grated Nutmeg
4 Cinnamon Sticks
12 Large Eggs, separated
2 tsp Grated Ginger
Tips
Try and use a dry British or Irish hard cider. Some American hard ciders may be too sweet for this punch.
Directions
Preheat oven to 350.
Core the apples almost all the way through. Leave a little apple at the bottom--you're trying to make a little apple pouch.
Fill each apple with a tablespoon of sugar and place them on buttered baking sheet.
Press cloves into 2 oranges and place oranges on baking sheet.
Bake oranges and apples for 45 minutes.
Pour cider and brandy into a thick-bottomed stock pot and warm over low heat. Whisk in ginger and nutmeg. DO NOT BRING TO BOIL.
Add cinnamon sticks and allspice berries. (Note: do not use ground spices.)
Beat egg yolks until they turn a lemony-yellow color. In a separate bowl, beat egg whites until stiff peaks form.
Fold egg yolks into egg whites & then pour a cup of the cider/brandy mixture into the eggs in a steady stream.
Pour the egg mixture into the cider and brandy mixture. Transfer the new mixture into a punch bowl and add apples and oranges.
Serve your wassail!
Serving Size: 20
Core the apples almost all the way through. Leave a little apple at the bottom--you're trying to make a little apple pouch.
Fill each apple with a tablespoon of sugar and place them on buttered baking sheet.
Press cloves into 2 oranges and place oranges on baking sheet.
Bake oranges and apples for 45 minutes.
Pour cider and brandy into a thick-bottomed stock pot and warm over low heat. Whisk in ginger and nutmeg. DO NOT BRING TO BOIL.
Add cinnamon sticks and allspice berries. (Note: do not use ground spices.)
Beat egg yolks until they turn a lemony-yellow color. In a separate bowl, beat egg whites until stiff peaks form.
Fold egg yolks into egg whites & then pour a cup of the cider/brandy mixture into the eggs in a steady stream.
Pour the egg mixture into the cider and brandy mixture. Transfer the new mixture into a punch bowl and add apples and oranges.
Serve your wassail!
Serving Size: 20