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Tea and Cider Wassail
Ingredients
- 6 cups freshly brewed hot tea
- 6 cups cranberry juice
- 6 cups apple cider or apple juice
- 3 cups orange juice
- 1 1/2 cups sugar
- 1 1/4 cups lemon juice
- 9 stick cinnamon, broken
- 3/4 teaspoon whole cloves
- 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 KitchenSlow-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,
- cal. (kcal) 139,
- carb. (g) 35,
- vit. A (IU) 97,
- vit. C (mg) 52,
- sodium (mg) 4,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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