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The Wassail, 1900
Framed Art Print
Mackintosh,...
Buy at AllPosters.com
Cider
Wassail Bowl
Food & Wine Holiday Cookbook
Food & Wine Books, Editorial Director: Judith Hill,
1996,
American Express Publishing Corp.
 
Serves 12
1
tart apple, cut into 1/2-inch slices
1
teaspoon lemon juice
1/4
cup plus 1 tablespoon brown sugar
1
tablespoon butter
1
quart apple cider
1
tablespoon grated lemon zest
1
tablespoon grated orange zest
5
cardamom pods
6
allspice berries
1
cinnamon stick, broken in half
6
whole cloves
1/2
cup rum, preferably dark
1/2
cup Calvados or other apple brandy
12
ounces light ale
Grated
nutmeg, for garnish
Heat
the oven to 300 degrees [F.] Toss the apple slices in the lemon
juice. Arrange
in a shallow baking pan in a single layer. Sprinkle with 1
tablespoon of
the brown sugar. Dot with the butter. Bake until tender,
about 20 minutes.
In a large saucepan, bring the cider, zests, and remaining 1/4 cup brown
sugar to a boil over high heat, stirring to dissolve the sugar. Tie the
car-
damom, allspice, cinnamon, and cloves in cheesecloth; add to the cider.
Cover and simmer 20 minutes. Add the rum, Calvados and ale. Return
to a
simmer. Remove from the heat. Discard the spice bag. Pour into
a punch
bowl. Garnish with the apples. Sprinkle with nutmeg.
Serve warm.
- Melanie Barnard
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