Go Back

Traditional Wassail

This traditional wassail brings centuries of English tradition to your kitchen with warm spiced apple cider that fills your home with incredible aroma. This mulled beverage combines fresh apples, citrus, and aromatic spices to create the perfect drink for holiday gatherings or cozy winter evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 cups
Course: Beverage
Cuisine: English
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 cups apple cider not apple juice
  • 4 cups orange juice freshly squeezed preferred
  • 1/2 cup honey or brown sugar
  • 3 medium apples any variety, cored and sliced
  • 2 medium oranges sliced into rounds
  • 1 medium lemon sliced into rounds
  • 4 cinnamon sticks
  • 1 tablespoon whole cloves
  • 1 tablespoon whole allspice berries
  • 6 whole star anise optional but beautiful
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger

Equipment

  • Large stockpot or slow cooker (at least 6 quarts)
  • Sharp knife and cutting board
  • Wooden spoon for stirring
  • Ladle for serving
  • Measuring cups and spoons

Method
 

  1. Wash all your fruit thoroughly and slice the oranges and lemon into quarter-inch rounds, leaving the peel on. Core the apples and cut them into thick slices or wedges, keeping the skin intact for color.
  2. Pour the apple cider and orange juice into your large pot or slow cooker. Add the honey or brown sugar and stir well to dissolve completely.
  3. Drop in the cinnamon sticks, whole cloves, allspice berries, and star anise if using. Sprinkle in the ground nutmeg and ginger.
  4. Gently place the apple slices, orange rounds, and lemon slices into the liquid. Give everything a gentle stir to submerge most of the fruit.
  5. If using a stovetop, bring the mixture to a gentle simmer over medium heat, then reduce to low. For a slow cooker, set it to low and cover with the lid.
  6. Allow the wassail to simmer for at least 2 to 3 hours, stirring occasionally. You can keep this warm for up to 6 hours if hosting a party. Check the liquid level occasionally and add more cider if it reduces too much.
  7. After 2 hours, taste your wassail and adjust the sweetness or spice level as needed. Add more honey if it's too tart, or a squeeze of fresh lemon juice if it's too sweet.
  8. Ladle the hot wassail into mugs, making sure each serving gets a few pieces of the spiced fruit. Keep the remaining wassail warm on the lowest heat setting or in a slow cooker.

Notes

Stud a few orange halves with whole cloves in a decorative pattern and float them in the wassail during the last hour of cooking for a stunning presentation. Make the wassail a day ahead and refrigerate overnight, then reheat gently before serving for even more developed flavors. Add a splash of rum, brandy, or bourbon to individual mugs for adults who want a spiked version. Store leftover wassail in an airtight container in the refrigerator for up to 5 days. Strain out the fruit and spices before storing to prevent over-infusion and bitterness.