Traditional English WassailFrom the kitchen of: The Internet |
|
Review: 4.5/5 A traditional English Wassail recipe that originates from Suffolk which is a delectable hot, spiced mulled cider with sherry and port and is served with the all important baked apples. A Yorkshire version called "Lamb's Wool" is made with ale instead of cider and is served when the apples have burst, so the pulp looks like lamb's woll in the mulled ale. Ingredients:
2 litres cider Directions: 1. Preheat oven to 200C/400F 2. Cut around the middle of each apple with a sharp knife and place them in an oven proof dish. 3. Fill each apple core with 1 tsp sifted brown sugar. Stick the cloves in the orange and place it with the apples in the dish. 4. Add a little water, about 6 tablespoons, and roast for 30-45 minutes, or until the apples are soft but still retain their shape. 5. Leave apples in the dish to keep warm and take the orange out. Cut orange in half and place it in a large sauce pan. 6. Add the rest of the ingredients and juices from the apple roasting dish to the sauce pan and gently heat until the sugar has disolved. 7. Bring the mixture to a boil and turn it down immediately. Keep warm until served. 8. When you are ready to serve the wassail, ladle the fruit and spices into a large punch bowl, then pour the sassail into the bowl. (I think this is to avoid splashes). 9. Add the apples by floating them on top and serve straight away in warmed mugs or cups. 10. The apples can be eaten afterwards as a desert with cream or custard. Notes: The Wassail continues to pick up spice flavors after it is finished. It may be best to remove as much of the spices as possible if not drinking within a couple of hours.
|