Cider Wassail

Here’s a wassail for today’s tastes—this sherryfree version is sweeter and less bitter. The roasted apples are optional but add a touch of authenticity. And when you are looking for a delicious nonalcoholic hot cider, just replace the ale with more apple juice.

Makes 2 and 1⁄2 quarts; 16 to 20 servings

Make Ahead: The wassail is best made just before serving.

Ingredients:
• 2 Granny Smith apples, peeled, cored, and each cut into 8 wedges
• 2 lemons
• 4 quarter-size slices fresh ginger
• 12 allspice berries
• 6 whole cloves
• Two 3-inch cinnamon sticks
• Four 12-ounce bottles pale ale
• 1 quart fresh apple cider
•1⁄2 cup packed light brown sugar

Preparation:
1. Position a rack in the center of the oven and preheat to 400°F. Lightly oil a large baking sheet.

2. Spread the apples on the baking sheet. Bake, turning the apple slices halfway during baking, until the apples are lightly browned and tender, about 30 minutes. Set aside.

3. Meanwhile, using a vegetable peeler, remove the zest from 1 lemon. Rinse and wring out a 12-inch-square piece of cheesecloth. Wrap the lemon zest, ginger, allspice, cloves, and cinnamon sticks in the cheesecloth and tie with a piece of kitchen string. Cut the lemons in half and squeeze the juice from the lemons. Set the juice aside.

4. In a large nonaluminum pot, combine the ale, cider, brown sugar, lemon juice, and the spice packet. Heat, stirring occasionally, over low heat until hot but not boiling, about 30 minutes. Transfer to a slow cooker set on Low and serve hot.

Nonalcoholic Wassail: Substitute an additional 1 quart apple juice for the ale.

This recipe was published in 'Christmas 101 - p25'.