Holiday Wassail

A Wassail is mulled punch, made from a variety of fruits and juices. There is much tradition and history around wassailing, as a ritual to chase evil spirits from cider trees, ensuring a fruitful harvest the following season.

It has become a tradition in our home to have a Wassail simmering on the stove during holiday gatherings or visits from family during the late fall and winter months. We also make it anytime someone has a cold – it packs a Vitamin C punch and chases away the chill. All the best scents of the holiday season simmering on the stove…

Holiday Wassail

Warm and spicy cider based wassail with citrus, cranberry and pineapple.
Course Drinks
Cuisine American
Servings 3 Quarts


  • Stock Pot
  • Large Tea Ball or Cheese cloth, recommended but optional


  • 1/2 gallon Apple Cider Organic, Fresh Pressed is best
  • 1 cup Orange Juice
  • 1 cup Cranberry-Pineapple Juice or 1/2 cup of each
  • 1 cup Cranberries Fresh or Frozen Whole
  • 1 each Orange, sliced in rings seeds removed
  • 1 each Red Apple, sliced in rings seeds removed
  • 1 each Lemon, sliced in rings seeds removed
  • 3 tbsp Mulling spices use your favorite blend, or see recipe notes


  • Wash all fruits thoroughly, slice and seed.
  • Combine all juices and fruits in a 6 quart stock pot.
  • Place mulling spices in a large tea ball or wrap in cheese cloth tied with a string.
  • Add mulling spices to stock pot with fruits and juices.
  • Over medium heat, bring to a low boil and reduce heat to a simmer.
  • Allow wassail to simmer for 30-45 minutes.
  • Serve piping hot in mugs or Irish Coffee glasses. Garnish with cinnamon stick and additional fruit if desired.


If you do not have a favorite mulling spice, you can replace the mulling spices 3-4 cinnamon sticks, a teaspoon of whole cloves, a 1/2 teaspoon of allspice and a slice of fresh ginger.   
Use of a tea ball or cheese cloth is optional.  Spices can be added directly to the juices if these are not on hand. 
Recipe can easily be doubled for larger gatherings, use an 8 quart stock pot if doubling the recipe. 
Leftover Wassail can be strained of fruits and spices and stored in a glass jar in the refrigerator for several days.  Reheat individual servings as desired.  
Keyword Allspice, Apple, Cider, Cinnamon, Clove, Cranberry, lemon, orange, Pineapple

Bloody Mary Shrimp Cocktail

This is fun recipe that can be served at brunch, or as a starter for a casual summer supper. It can also be turned into appetizer shooters if desired, a total of 24 shooters can be made from this recipe. But I like more shrimp and less Mary to make it a beautiful appetizer. The vodka can be omitted for the flavor without the kick, or to include the younger generation in this fine feast.

Bloody Good!


Bloody Mary
2 quartz Tomato Juice
1 teaspoon Celery Seed
3 Tablespoons Hot Sauce
2 Tablespoons Worchestershire
3 Tablespoons Prepared or Freshly Grated Horseradish
1 Tablespoon Salt
1/4 Teaspoon Cracked Black Pepper
3 Limes Juiced
1.5 Cups Vodka (optional can omit for a non-alcoholic version)
Garnishes - Lemon or Lime Wedges, Celery Stick, Pickled Asparagus, Dilly Beans, Olives, Bacon Strips, Cubed Cheese on picks - be creative here!

Poached Shrimp
2 Dozen large raw shrimp (12 or under per pound), peeled and deveined.
2 Quartz Water
3 Bay Leaves
2 Lemons, cut in half
4 Tablespoons Old Bay Season
1 Teaspoon Salt


  1. Make Bloody Mary: Combine all the ingredients in a large pitcher and stir to fully blend. Chill in the refrigerator.
  2. Make cooking stock: Place all ingredients except shrimp in a large stock pot. Sqeeze juice out of the lemons into the liquid and then add the left over rind. Bring to a boil, reduce heat and simmer for about 10 minutes to allow flavors to combine.
  3. Cook shrimp: While stock is still simmering, add shrimp and poach for 5 minutes until shrimp are just cooked through. They will turn bright pink and curl.
  4. Pour Bloody Mary into serving glasses and garnish with shrimp and vegetables, or whatever your heart desires.