This wassail recipe, or mulled apple cider, is a warm non alcoholic drink infused with citrus and spices, made easy on the stovetop or in the slow cooker.
Pour the apple cider, pineapple juice, orange juice, and honey into a 6-QT or larger stock pot. Stir to combine.
Add the cinnamon sticks and cloves. Insert slices of an apple and orange, if desired.
Cover with a lid and cook on medium-low heat for 1 hour, keeping the simmer to a minimum. (Don’t boil it all away.)
If desired, strain the spices and sliced fruit from the liquid into a large pot using a fine mesh strainer or cheesecloth. Ladle the hot mulled cider into mugs and enjoy.
Notes
TO MAKE IN A CROCKPOT: Add ingredients as instructed into a 6 to 8-QT slow cooker instead of a stockpot. Cook on high for 2 hours or low for 4 hours. Serve warm.
YIELD: Approximately 1 gallon of mulled cider.
TIP: Poke the whole cloves into the skin of the apple and orange (whole instead of sliced), so it’s easier to remove the aromatics from the mulled cider when serving.
To substitute ground spices: Use 1 tsp ground cinnamon and 3/4 tsp ground cloves. Up to 1/2 tsp of ground nutmeg is also a nice addition.
To add more tang: Use half the amount of honey (or sugar) or add the juice from 1 lemon; about 2-3 Tablespoons.