n a large bowl combine cranberry sauce, 1 1/2 cups
Tie nutmeg, cinnamon and allspice in a cheesecloth bag.
Take with tea bags and brew 3/4 hour in the 2 1/2 cups water.
Add sugar, cranberry juice, 1 1/2 cups water, orange juice and lemon juice.
Serve piping hot.
Makes 1 1/2 quarts.
Tie cloves and cinnamon in a cheesecloth bag; set aside. Combine cranberry juice cocktail, next 6 ingredients and spice bag in Dutch oven; bring to boil.
Cover, reduce heat and simmer 20 minutes.
Uncover and simmer an additional 20 minutes.
Discard spice bag.
Add ginger ale and cook until hot.
Yield:
17 cups.
In a large saucepan or pot, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil. Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally.
Serve warm and garnish each cup with mint and an orange slice.
Tie cloves and cinnamon in a cheesecloth bag; set aside. Combine cranberry juice cocktail, next 6 ingredients and spice bag in a Dutch oven.
Bring to a boil.
Cover.
Reduce heat and simmer 20 minutes.
Uncover and simmer an additional 20 minutes.
Discard spice bag.
Add ginger ale and cook until hot.
Garnish with apple wedges, if desired.
Yield: 17 cups.
Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
Combine all above ingredients (except whiskey) in a large pot or large coffee pot and bring to a boil.
Allow to simmer at least 1 hour.
Strain and add whiskey if you desire.
Garnish with sliced oranges and serve hot.
Enjoy!
Note: I always use cheesecloth to tie the Allspice and Cinnamon Sticks into which allows me less straining.
I recycled the glass jugs that the cider came in and use them to refrigerate any leftovers.
My family enjoys having wassail the entire holiday season, so we normally double or triple the recipe.
saucepan combine apple juice, cranberry juice, sugar, and bitters. Bring
Combine cider, cranberry juice, orange juice and sugar in a large cooking pan.
Tie spices in a cheesecloth bag.
Simmer all over low heat for about 1/2 hour; leave spices in until next morning.
This may be put into a crock-pot on low heat to keep warm while serving.
To Make Cranberry Puree: Combine 1 cup of
liced oranges on top of wassail.
Heat on high (crockpot
Preheat the oven to 375 degrees.
Peel, core, and slice the apples thinly. Cut the slices in half.
Stir together the apples, cranberry sauce, Splenda or sugar, and flour. Toss to coat and place in a 9x13 baking dish.
Mix together the topping ingredients until crumbly. Sprinkle evenly over the apple mixture.
Bake for 35-40 minutes or until the fruit is tender.
Serve warm with vanilla ice cream or whipped topping, if desired.
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
lices.).
For the keto cranberry relish: Add all the ingredients
Combine fruit juices and nectar in a large percolator.
In percolator basket place allspice, cloves and cinnamon sticks. Perk at least 1 hour.
Leftover wassail may be stored in glass jar in refrigerator.
Combine sugar, water and spices in saucepan.
Simmer 10 minutes on low heat.
Discard spices.
Add juices to syrup.
Heat and serve.
A crock-pot can be used to keep the wassail warm.
Tie the last 3 ingredients in a cheesecloth and float in wassail.
Simmer 15 minutes in covered pan. Remove spice bag.
May add 1 jigger of rum for extra warmth.
Combine cider, cranberry juice, orange juice and sugar in a large cooking pan.
Tie spices in a cheesecloth bag.
Simmer all over low heat for about 1/2 hour; leave spices in until next morning.
This may be put into a crock-pot on low heat to keep warm while serving.
Place spices and lemons in basket of percolator.
Perk until done.
In large pot add apple cider, cranberry juice and cinnamon sticks.
Heat slowly until it starts to froth.
Do not boil. Place whole cloves and whole allspice in a tea ball.
Dip in hot liquid to taste.
This drink is good both warm and chilled.