Tea and Cider Wassail

Makes: 22 servings
Serving size: 8 ounces
Yield: 22 (8-ounce) servings

Prep: 15 mins Cook: 30 mins

Ingredients
6 cups freshly brewed hot tea  [3 L]
6 cups cranberry juice [3 L]
6 cups apple cider or apple juice [3 L]
3 cups orange juice [1.5 L]
1 1/2 cups sugar  [288 g]
1 1/4 cups lemon juice  [313 ml]
9 stick cinnamon, broken
3/4 teaspoon whole cloves
Apple slices (optional)
Directions

1. In a 6- to 8-quart Dutch oven, combine tea, cranberry juice, apple cider, orange juice, sugar, and lemon juice. For spice bag, place cinnamon and cloves in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring the corners of the cheesecloth together and tie with clean string. Add spice bag to juice mixture.

2. Bring mixture to boiling, stirring with a wooden spoon to dissolve sugar; reduce heat. Cover and simmer for 30 minutes. Remove and discard spice bag.

3. To serve, ladle the wassail into a heatproof punch bowl. If desired, garnish with apple slices. Makes about 22 (8-ounce) servings [224 ml]

From the Test Kitchen
Variation Slow-Cooker Directions:Combine all the ingredients in a 6-quart slow cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove and discard spice bag. Keep warm on low-heat setting for up to 2 hours.
Nutrition Facts (Tea and Cider Wassail)
Servings Per Recipe 22,
Calories 139,
Carbohydrate (gm) 35,
Vitamin A (IU) 97,
Vitamin C (mg) 52,
Sodium (mg) 4,
Calcium (DV %) 10,
Iron (DV %) 0,
Percent Daily Values are based on a 2,000 calorie diet