I cobbled this recipe together from a number of sources many years ago, and have spent every Thanksgiving making it for friends. It’s always a popular winter warmer, and everyone spends the post-prandial hours sipping large mugs of wassail on the deck.
Wassail Print Me
- 1 cup/250 ml water
- 2 teaspoons/10 ml freshly grated nutmeg
- 1 tablespoon/15 ml freshly grated ginger
- 6 cloves
- ½ teaspoon/2.5 ml mace
- 6 allspice berries
- 1 cinnamon stick
- 2 pounds/1 kg sugar
- 4 × 750 ml bottles Amontillado sherry
- 12 eggs, separated
- 375 ml brandy
- 6 apples, cored and baked
- In a covered 12-quart stockpot, bring water to a boil.
- Add nutmeg, allspice, ginger, cloves, mace and cinnamon.
- Reduce heat and simmer for 5 minutes.
- Add sugar and sherry and heat until the sugar dissolves completely.
- Beat the egg yolks and whites separately; fold together.
- Put egg mixture in a large bowl, and slowly add the heated mixture to the eggs, 1/4 cup at a time at first, stirring each addition to slowly heat the eggs.
- Once the brew has been thoroughly mixed, add the brandy and the baked apples.
- I keep my Wassail in a large crock pot on low heat to prevent the eggs from curdling. If you don't have a crock pot, keep it on the stove on low, but be very careful: even on low heat this mixture will get hot - quickly.
Recipe printed courtesy of jeffreymorgenthaler.com