Tea and Cider Wassail
cups freshly brewed hot tea
cups cranberry juice
cups apple cider or apple juice
cups orange juice
cups lemon juice
stick cinnamon, broken
teaspoon whole cloves
Apple slices (optional)
- 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.
- 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.
- 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
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)
- Per serving:
- 139 kcal cal.,
- 4 mg sodium,
- 35 g carb.
- Percent Daily Values are based on a 2,000 calorie diet