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Tea and Cider Wassail
Ingredients
-
6
cups freshly brewed hot tea
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6
cups cranberry juice
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6
cups apple cider or apple juice
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3
cups orange juice
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1 1/2
cups sugar
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1 1/4
cups lemon juice
-
9
stick cinnamon, broken
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3/4
teaspoon whole cloves
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Apple slices (optional)
Directions
1. In a 6- to 8-quart Dutch oven, combine tea, cranberry juice, apple cider, orange juice, sugar, and lemon juice. For spice bag, place cinnamon and cloves in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring the corners of the cheesecloth together and tie with clean string. Add spice bag to juice mixture.
2. Bring mixture to boiling, stirring with a wooden spoon to dissolve sugar; reduce heat. Cover and simmer for 30 minutes. Remove and discard spice bag.
3. To serve, ladle the wassail into a heatproof punch bowl. If desired, garnish with apple slices. Makes about 22 (8-ounce) servings
From the Test Kitchen
- Variation Slow-Cooker Directions:Combine all the ingredients in a 6-quart slow cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove and discard spice bag. Keep warm on low-heat setting for up to 2 hours.
Nutrition Facts
(Tea and Cider Wassail)
- Servings Per Recipe 22,
- Calories 139,
- Carbohydrate (gm) 35,
- Vitamin A (IU) 97,
- Vitamin C (mg) 52,
- Sodium (mg) 4,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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