"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

WASSAIL Recipe

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This recipe for WASSAIL, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Burgess
Added: Wednesday, July 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 quarts water
1 1/2 cups sugar
1 cup cinnamon red hot candies
1 small can frozen orange juice
1 small can frozen lemonade
1 quart cranberry juice
12 whole cloves

Directions:
Directions:
In a large saucepan combine water, sugar, and red hot candies. Stir until red hots melt.

Pour mixture into large coffee pot (30 cups+). Add orange juice, lemonade, cranberry juice and cloves.

Heat for one hour, remove the cloves.

Beware of heat! You may want to unplug before serving.

Personal Notes:
Personal Notes:
Back in the 1970's at OBU before the Hanging of the Green we had the Feast of the Boar's Head. Granddad and I would always attend and Jim Woodward, Dean of Fine Arts, was the host and at the end of the meal we would all lift a glass of our Wassail and offer the toast "All hail, Wassail." Have no idea what the toast meant but it was a lot of fun, good memories, good times.

 

 

 

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