3inchorange peel(or 1 medium navel orange, sliced)
1inch nub ofginger
1/2teaspoon ground nutmeg
5allspice berries
4cardamom podscracked with the heel of your knife
2star anise
1teaspoonwhole cloves
1 750 milliliter bottleriesling wineor dry white wine
4cupsapple cider
1/2cup Irish whiskey
1tablespoondry vermouthoptional
1tablespoonvanilla extract
Optional Garnishes
apple slices
cinnamon sticks
star anise
Instructions
Roast the Apple
Wrap the cored apple tightly in aluminum foil, then place the apple on a sheet pan. Roast the apple for 35 minutes in a 400°F.
Once roasted, remove the apple from the oven and allow it to cool to the touch.Slice the apple or leave it whole once cooled.
Assemble the Wassail in the slow cooker
Add the cinnamon sticks, orange peel, ginger nub, and ground nutmeg to the slow cooker.
Fill a tea strainer or a square piece of cheesecloth with the allspice berries, cardamom pods, star anise, and cloves. Tie a string to the handle of your tea strainer or cheesecloth bundle, then tie that to the handle of the slow cooker. Set the tea strainer into your slow cooker.
Pour the wine, apple cider, Irish whiskey, dry vermouth, and vanilla extract into the slow cooker with the spices. Add the apple and any of its juice to the pot the liquid in the slow cooker. Stir to combine the liquids.
Simmer the Wassail
Turn the slow cooker to high and heat the wassail for 2 hours. You don't have to stir it, but every so often, wave the tea strainer with the spices through the wassail to make sure it's flavoring the entire batch.
After the wassail has cooked for 2 hours, turn the slow cooker to warm. It's now ready for you to enjoy. Remove the tea strainer of spices, the cinnamon sticks, and orange peel, discarding them.
Ladle the Wassail into heatsafe mugs and garnish with cinnamon sticks, apple slices, and/or star anise.Enjoy responsibly.
Notes
Stovetop Wassail:
Put all of the ingredients into a large dutch oven.
Bring the mixture up to a simmer over medium heat and allow it to simmer for 15 minutes.
After 15 minutes, reduce the heat to medium-low and let the wassail heat for 45 minutes.
Serve warm.
Make Ahead Instructions:
Leave the wassail heating on warm after the initial 2 hour cook time in the slow cooker.
Set out your mugs and any garnishes you want to serve them with, and allow your guests to dip into the "wassail bowl" to help themselves.
Storage Instructions:
Allow the wassail to cool to room temperature.
Once the wassail is cool, transfer it into bottles (or a large mason jar or pitcher) using a funnel to minimize spills.
Store the wassail in the fridge for up to 2 weeks.
Reheat the wassail over medium-low heat on the stovetop until warmed through.
Serve as instructed.
Mocktail (Alcohol-Free) Wassail:
Combine and simmer 1 gallon of apple cider with the spices and fruit as instructed.
Omit the white wine, dry vermouth, and the whiskey.
For Virgin Wassail Punch:
Heat the cider with the spices, then allow it to cool.
Once cool, stir in 1 liter of ginger ale or lemon-lime soda.