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English Wassail

It just wouldn't be Christmas without the smell of these sweet roasted apples and cinnamon in a beautiful liquid with spices and citrus.

Originally a medieval drink, most of you know wassail punch from the Victorian period. Charles Dickens himself was a huge fan of this popular cider. This punch makes several cameos in his writing.

Wassail was traditionally served after caroling, still nice and hot, to cure the winter chill from the bones.

Filled with antioxidants and healing spices, it can also be used as a cold remedy.


  • 6 whole apples

  • Coconut sugar

  • 2 quarts of apple cider

  • 3 whole cinnamon sticks

  • 3 oranges, cut into halves

  • Whole cloves

  • 1/4 tsp of allspice berries

  • 1/4 tsp of fresh ginger root, peeled and grated


  • Preheat your oven to 350º.

  • Wash apples and core each apple with a melon baller. Make sure you get all of the core out, but do not penetrate too deep into the bottom or it will make a hole.

  • In a large glass sheet pan lay some parchment paper and place your apples in a row.

  • Fill each apple with a heaping TBS of coconut sugar.

  • Bake for 35 to 45 min or until apples are nice and wrinkled.

  • Take them out and let rest a few minutes.

  • Puncture holes all around your oranges with a wood skewer, then add the whole cloves into those holes.

  • In a large pot on the stove at med heat, add your orange halves with whole cloves, allspice berries, and ginger. Add your apples right into the pot with the remaining sugar in the pan left behind.

  • Cook for about 35 to 45 min. When finished and spices and flavors are all combined, work through cheesecloth and put in a glass jar or a pretty soup tureen.

  • Or add back the apples for decoration in your tureen.

  • Serve with cinnamon sticks or apple slices for decoration.

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