Wassail

Cookbook

Wassail

Yield: 4 servings

An old Twelfth Night tradition, this medieval drink of wassail (from the Anglo-Saxon Wes hal, or "Be in good health," a salutation offered when presenting a cup of wine to a guest) or "lamb's wool," as it is also known, is still served in some English homes around Christmas. Some serve it with a spoon for eating the baked apple that flavors the beverage.

4 large apples (Mcintosh)
1/4 cup plus 2 tablespoons brown sugar
1/4 cup apple juice or cider
3 bottles (12 ounces each) ale
1 cup sherry
1 cinnamon stick
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg zest of 1 lemon

1. Preheat oven to 350 degrees F.

2. Slit the skins of the apples horizontally about halfway down. Place in a greased baking dish and sprinkle with 1/4 cup of the brown sugar and the apple juice. Bake, basting frequently for about 40 minutes, until apples are soft; remove from oven.

3. Pour the ale and sherry into a saucepan; add the 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, and lemon zest; simmer for 5 minutes. Add the baked apples, stir thoroughly, and serve hot.

Buy the Book!

Apple Cookbook
By Olwen Woodier
Workman Publishing Co., 2001
Paperback, $ 9.95
ISBN: 1-58017-389-6
Recipe reprinted by permission.