By Victoria Hart Glavin of Tiny New York Kitchen
You don’t have to go wassailing to enjoy this traditional Christmas drink. Historical wassail drinks are completely different from one another. Some even use beaten eggs. Here is a blonde version. Alcohol is optional.
1/2 Gallon Apple Cider
46 Ounces Pineapple Juice
12 Ounces Apricot Nectar
4 Cups Water
1 Cup Sugar
6 Ounces Frozen Orang Juice Concentrate (Thawed)
6 Ounces Frozen Lemonade Concentrate (Thawed)
10 Whole Star Anise
5 Cinnamon Sticks
Combine all ingredients in Dutch oven. Bring to a boil. Cover with lid and reduce heat to low. Simmer 1 hour. Remove from heat and strain. Throw away anise and cinnamon. Serve hot. Can last refrigerated for two weeks.
Makes 5 Quarts
Prep Time: 15 Minutes
Cook Time: 60 Minutes
Total Time: 75 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.