Front-Door Wassail
Ingredients
Pine & Pepper Spices
- 3 large Apples (such as Fuji or Granny Smith), cored and chopped small
- 6¾ cups Water, divided
- 9 Black tea bags
- 6 cups Apple cider or apple juice
- 6 cups Cranberry juice
- 3 cups Pineapple juice
- 1⅛ cups Lemon juice
Directions
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1
Tuck the Mulling Spices and Juniper Berries into a muslin bag or cheesecloth pouch so they’re easy to fish out at the end.
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2
Heat the oven to 375°F. Spread the chopped apples in a baking dish along with the Whiskey Barrel Smoked Sugar and about ¾ cup of the water. Roast for 30 minutes, until the apples are very soft and starting to caramelize.
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3
Meanwhile, bring the remaining 6 cups of water to a boil in a large pot. Add the tea bags, turn off the heat, cover, and let steep for 10 minutes. Pull out the tea bags.
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4
Set the pot back over medium-high heat and add all of the juices, the Mulling Spices pouch, Ground Ginger, and juniper berries (if using).
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5
Once the apples are done, scrape the entire roasted mixture into the pot and simmer everything together for 20 minutes. Strain into mugs.
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6
Garnish with cranberries, orange slices, and/or cinnamon sticks. Brandy, Madeira, or rum can be stirred into individual mugs for an adult version. Makes about 24 servings.
