I use an inexpensive California dry sherry that they carry at my grocery store. I believe it’s Paul Masson.

I’ve seen a bunch of recipes that use dried orange peel, but being young and lazy I opted for the easy way out. Perhaps this year I’ll have to try it, as I’ve almost always got a batch of orange peel drying out in the oven for orange bitters for the bar.

Granted, our family holiday concotion is glög (infinitely harder to stomach than wassail), but that much sugar is kind of scary.

Did you come across recipes that use orange or lemon in your research? I’ve only had wassail once, homemade by a friend, and her family recipe used citrus.