Cranberry Wassail
1/2 gallon apple cider
1/2 gallon cranberry juice
1 cup lemon juice
1 1/4 cups pineapple juice
1 large orange, thinly sliced
24 whole cloves
1/4 cup clover honey
1/2 cup white sugar
4 cinnamon sticks
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. ground ginger
Garnish:
12 fresh mint leaves
12 orange slices for garnish
In a large saucepan or pot, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil.
Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally.
Serve warm and garnish each cup with mint and an orange slice. Makes 12 servings.
Holiday Eggnog
4 cups milk
5 whole cloves
1/2 tsp. vanilla extract
1 tsp. ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 tsp. vanilla extract
1/2 tsp. ground nutmeg
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil.
Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving. Makes 12 servings.
Kinderpunsch
1 cup water
2/3 cup white sugar
2 pinches ground cloves
1 cinnamon stick
3 cups apple juice or grape juice
1 lemon, sliced
In a 3-quart saucepan, bring water, sugar, cloves and cinnamon to a boil.
Stir in juice and heat through. Do not boil.
Take spices out and pour over lemon slices in serving bowl. Serve warm. Makes 12 servings.
