Ingredients:

  • 1 gallon High-quality cloudy pressed apple cider
  • 2 cups Cranberry juice (100%, unsweetened)
  • ½ cup Freshly squeezed orange juice
  • ½ cup Dark brown sugar, packed
  • 2 Tbsp Maple syrup
  • 10 Whole cinnamon sticks (Cassia variety preferred)
  • 1 Tbsp Whole allspice berries
  • 1 Tbsp Whole cloves
  • 1 tsp Freshly grated nutmeg
  • Pinch Sea salt
  • 2 large Oranges, washed thoroughly
  • 1 Lemon, zested and juiced
  • 8-10 Star anise pods
  • Optional: 1 cup Dark rum, fine brandy, or sherry (for serving)

Instructions:

  1. Prepare the Citrus: Using a vegetable peeler, strip the zest from the lemon, taking care to avoid the white pith. Slice one orange into thick rounds. Leave the other orange whole, and stud it liberally with approximately half of the whole cloves (the classic 'clove-studded orange').
  2. Combine Base Liquids: Pour the apple cider, cranberry juice, and orange juice into the large stockpot. Add the brown sugar, maple syrup, and salt.
  3. Create the Spice Bundle: Place the allspice, remaining cloves, nutmeg, cinnamon sticks, and lemon zest strips into a fine-mesh bag or cheesecloth. Tie it tightly.
  4. Heat Gently: Place the pot over medium-low heat. Stir gently until the brown sugar is fully dissolved.
  5. Add Infusers: Add the spice bundle, the lemon juice, the sliced orange rounds, and the clove-studded orange (floating).
  6. Infuse (Crucial Step): Bring the liquid to a bare simmer—do not allow it to boil. Reduce heat to the lowest possible setting. Keep the temperature around 80–85°C (175–185°F).
  7. Simmer: Allow the mixture to gently simmer (infuse) for a minimum of 45 minutes, up to 90 minutes. The longer it simmers, the deeper the spice flavour will become.
  8. Strain: Remove the whole clove-studded orange and the sliced citrus. Carefully lift the spice bundle and discard it. Strain the entire liquid through a fine-mesh sieve into your serving vessel (punch bowl or slow cooker).
  9. Serve: Ladle the hot Wassail into mugs. If using the traditional spirit, stir the brandy or rum in just before serving, or offer it individually. Garnish each mug with a star anise pod or a fresh orange slice.