SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Tea and Cider Wassail

Makes: 22 servings
Serving size: 8 ounces Yield: 22 (8-ounce) servings
Prep 15 mins Cook 30 mins
Tea and Cider Wassail
  • 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)

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe