Crockpot Wassail
Crockpot wassail is a hot, spiced fruit punch made from apple cider, orange juice and pineapple, with cinnamon and cloves. It is a holiday party staple because it simmers on its own and smells wonderful. A slow cooker keeps it at the right sipping temperature for hours.
14
servings10
minutes3
hoursApple cider, orange juice and pineapple juice simmer with cinnamon, cloves and allspice into a warm, fragrant holiday punch. Serve it straight from the pot.
Ingredients
1/2 gallon (8 cups) apple cider
2 cups orange juice
1 cup pineapple juice
1/2 cup unsweetened cranberry juice
1/4 cup lemon juice
1/4 cup honey or brown sugar
4 cinnamon sticks
10 whole cloves
6 whole allspice berries
1 inch fresh ginger, sliced
1 orange, sliced into rounds
1 apple, thinly sliced
1 whole nutmeg, for grating, optional
Directions
- Pour the apple cider, orange juice, pineapple juice, cranberry juice and lemon juice into a 6-quart slow cooker.
- Whisk in the honey until it dissolves. Taste, since cider brands vary in sweetness.
- Tie the cloves and allspice in a square of cheesecloth, or use a mesh tea ball.
- Add the spice bundle, cinnamon sticks and ginger slices to the pot.
- Float the orange rounds and apple slices on top.
- Cover and heat on LOW for 3 hours or on HIGH for 1 1/2 hours. The wassail should be steaming but never boiling.
- Taste and add more honey, lemon or a pinch of nutmeg to your liking.
- Remove the spice bundle and ginger after 3 hours so the flavor does not turn bitter.
- Reduce the heat to WARM and keep the lid on.
- Ladle into mugs and garnish with a fresh orange slice and a cinnamon stick.
Notes
- Add a cup of brandy or spiced rum to the pot in the last 30 minutes if the crowd is adults only, or pour it into each mug. Whole spices keep the drink clear. Wassail keeps 5 days in the fridge. Reheat gently and do not boil it. Skip the cranberry juice if you want a golden color. Serve with gingerbread cookies, nuts and cheese.
What makes wassail different from cider
Wassail is cider with more going on. The orange and pineapple juices add brightness and a little tartness, so the drink tastes layered rather than just sweet. The spices are the same ones you would find in mulled cider, but there are more of them.
It is a great drink for a slow cooker because the flavors need time to blend, and then the drink needs to stay hot for the whole gathering. A pot on the stove would need constant watching, and one on a hot plate would boil. The slow cooker avoids both problems.
It is also very forgiving. You cannot overcook it, you cannot really burn it on LOW, and a guest who arrives an hour late still gets a hot cup.
Ingredient notes
Apple cider: this is the base, so use the best you can find. Fresh, cloudy cider from the refrigerated section beats shelf-stable juice.
Orange juice: pick a no-pulp juice for a smooth drink. It adds sweetness and acid at the same time.
Pineapple juice: this gives wassail its signature tropical edge. A cup is enough, more takes over the cider.
Cloves and allspice: both are strong, so use the amounts here and no more. Too many cloves taste medicinal.
Honey: it adds a floral sweetness and dissolves easily in the warm juice. Brown sugar is a good stand-in.
Lemon juice: a quarter cup keeps the drink from tasting like fruit syrup. It balances the honey and the sweet juices.
Tips for balanced wassail
Keep it from boiling: the most common mistake is leaving the pot on HIGH for hours. Boiling dulls the fresh juice flavor and makes the spices harsh. Switch to WARM as soon as the drink is hot.
Pull the spices out: whole spices keep giving flavor, and cloves become bitter after three or four hours. Take out the bundle and the ginger at the 3-hour mark.
Taste at the end: some ciders and juices are sweeter than others. Taste after the spices have steeped and then add honey or lemon to balance.
Garnish at the table: put orange slices and cinnamon sticks in a bowl next to the pot. Fruit left floating for hours turns soft and loses its flavor, so fresh garnish tastes better.
Warm the mugs: pour a little hot water into each mug first and dump it out. A warm cup keeps the wassail hot much longer, which matters on a cold porch or at an outdoor party.
Swaps and variations
For a lighter wassail, cut the honey and use unsweetened juices. For a boozy version, add a cup of brandy, dark rum or bourbon, but only add it during the last half hour so it does not cook off. For a berry twist, add a cup of fresh cranberries and gently crush them.
One swap that does not work is ground cinnamon and ground cloves. They stay suspended in the liquid and turn the punch gritty and murky.
What to serve with it
Pair wassail with gingerbread, shortbread or sugar cookies, and a cheese board with nuts and sliced pears. Set out sturdy mugs, a ladle and a small bowl of orange slices and cinnamon sticks beside the pot so guests can garnish their own.
Storing and reheating
Strain out the fruit and cool the wassail for no more than 2 hours. Refrigerate in a covered jar or pitcher for up to 5 days.
Reheat a mug at a time in the microwave, about 60 to 90 seconds, or warm a larger batch in a saucepan over low heat. Do not let it boil. You can freeze it in a plastic container, leaving an inch of room at the top, for up to 3 months.
Crockpot Wassail at a glance
- Prep time: 10 minutes
- Cooking time: 3 hours
- Servings: 14 servings
- Ingredients: 13, led by gallon (8 cups) apple cider, orange juice, pineapple juice, unsweetened cranberry juice
Tips for Crockpot Wassail
Add a cup of brandy or spiced rum to the pot in the last 30 minutes if the crowd is adults only, or pour it into each mug. Whole spices keep the drink clear. Wassail keeps 5 days in the fridge. Reheat gently and do not boil it. Skip the cranberry juice if you want a golden color. Serve with gingerbread cookies, nuts and cheese.
Crockpot Wassail FAQ
How long does Crockpot Wassail take?
Crockpot Wassail takes 3 hours of cooking after 10 minutes of prep.
How many people does Crockpot Wassail serve?
This recipe makes 14 servings.
What do I need to make Crockpot Wassail?
13 ingredients, led by gallon (8 cups) apple cider, orange juice, pineapple juice, unsweetened cranberry juice. Amounts are in the recipe card above.
