Brandied, Spiced Christmas Wassail

How I would have loved to be in Woodstock, Vermont, this weekend for the town’s annual Wassail Weekend festival! The Vienna Boys’ Choir performed in what is regaled as a New England traditional holiday feast in the era of Charles Dickens. Naturally, the town even hosted a performance of Dickens’ magical story, A Christmas Carol. 

Each year, I just have to watch Alastair Sim, who so brilliantly portrayed Ebeneezer Scrooge in the 1951 version of A Christmas Carol - in my opinion, the best-of-all holiday films. It’s getting harder to find that great old movie on TV these days. Younger film buffs may be forgiven if they think of George C. Scott’s 1984 made-for-TV adaptation, which was also very good. Whether you’re in chilly Vermont or hunkered down in front of the television set tut-tutting over Scrooge’s miserly ways, what a wonderful time of year this is to hoist a glass, Dollinks!   

Brandied, Spiced Christmas Wassail:

6 small apples, cored

1 c. firmly packed brown sugar

1 c. brandy

4 - 3-in. cinnamon sticks, broken

1 tsp. whole cloves

1 tsp. whole allspice, slightly crushed

2 - 26 oz. (750 mL) bottles dry red wine

1 - 26 oz. (750 mL) bottle dry sherry

Grand Marnier or other orange liqueur, to taste

Peel a strip around top of each apple and place in casserole. Combine sugar and brandy in saucepan. Bring just to a boil and pour over apples. Cover and bake at 350 deg. F. 35-to-40 min., or until apples are tender. Drain apples and set aside, reserving syrup.

In a large saucepan, combine 1-½ c. reserved syrup and 1 c. water. Bundle cinnamon, cloves, and allspice in a 6-inch square of cheesecloth tied with string. Add to syrup in saucepan. Bring syrup to a boil. Reduce heat, cover, and simmer 10 min. Discard spice bag. Stir in red wine, sherry, and a little Grand Marnier or orange brandy to taste. Pour into large crock pot set to “simmer” or “warm.” Float baked apples on top.  Makes 25-to-30 servings, using four-ounce punch glasses. 

- With thanks to The Vancouver Sun

Spice Packets for Mulled Punch

It’s satisfying to make your own spice packets for hot mulled drinks to welcome for cold-weather guests. These packets also make great hostess gifts … include this recipe with them!

Spice Packets for Mulled Punch:

To Prepare One Spice Packet:

3 - 3-in. cinnamon sticks, broken in half 

2 tsp. whole cloves

3 or 4 star anise

1 or two strips dried citrus peel 

2 or 3 cardamom pods

Bundle spices in a 6-inch square of cheesecloth tied with string.

To Assemble and Serve:

8 c. apple juice or cranberry juice or red or white wine, separately or in any combination

1 orange or lemon, sliced

Pour juice (and/or wine), spice packet, and orange or lemon slices in large saucepan over low heat. When mixture starts to simmer, reduce heat slightly for 20 min., allowing flavors to combine. Serve hot, from large crock pot or coffee urn. Makes 16 punch-cup size servings.

Mulled Wine

Here’s the traditional recipe everyone seems to want at this time of year! Hot punches will stay hot served in a large crock pot set to “warm” or “simmer” or dispensed from a clean coffee urn.

Alcoholic Mulled Wine:

1 c. water

¼ c. granulated sugar

1 tsp. whole cloves

1 tsp. whole allspice

1 - 3-in. cinnamon stick, broken

½ lemon, sliced

4 c. red wine

Combine water, sugar, and spices in saucepan over medium heat. Bring to a boil, stirring just until sugar is dissolved. Add lemon slices; cover and simmer 10 min. Stir in wine, heating through. Strain out whole spices and ladle hot wine into punch cups, ensuring each drink has a slice of lemon. Alternately, let guests serve themselves from a large crock pot or clean coffee urn. Makes 10 punch-cup size servings. 

Note: Be sure to see my non-alcoholic recipe for Mulled Apple Juice!