Wassailing is the Southern English art – yes, art – of cooking up some of last year’s apple crop with cider – sometimes with a flush of orange peel, warm cinnamon stick, flecks of nutmeg, or maybe allspice.
| Servings | Prep Time |
| 6 people | 15 minutes |
| Cook Time |
| 1 hour |
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Wassailing is the Southern English art – yes, art – of cooking up some of last year’s apple crop with cider – sometimes with a flush of orange peel, warm cinnamon stick, flecks of nutmeg, or maybe allspice.
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Ingredients
- 3-5 apples (small)
- 3 Tbsp brown sugar
- 1 1/2 quarts sweet cider
- 1 orange (peel)
- 1-2 cinnamon stick
Garnish:
- whole nutmeg , grated
Servings: people
Units:
Instructions
- Preheat the oven to 375F.
- Core the apples, leaving a small patch of flesh and skin on the bottom.
- Stuff the cored apples with brown sugar.
- Place on a baking sheet with a thin layer of water. Roast until tender – about 45 minutes.
- (Alternatively, you could leave the brown sugar off and add it later, to the cider)
- Meanwhile add the cider to a pot.
- Toss the orange peel in, along with the cinnamon sticks. Squeeze the orange into the cider.
- Warm cider until fragrant.
- Remove cinnamon stick(s) and orange peel.
- Peel the hot apples and remove the bottom flap of skin.
- Whisk the baked apple flesh into a mush and stir into the cider.
- Use an immersion blender to get it really smooth.
- Serve hot with fresh grated nutmeg.