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 water
- 2 teaspoon freshly grated nutmeg
- 1 tablespoon freshly grated ginger
- 6 cloves
- 1/2 teaspoon mace
- 6 allspice berries
- Cinnamon stick
- 2 pounds sugar
- 4 × 750 ml bottles 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