Holiday Wassail

Holiday Wassail

SERVINGS: 12-16
TIME: Prep/Total Time: 15 min.

Ingredients:

* 4 cups hot brewed tea
* 1 cup sugar
* 1 bottle (32 ounces) cranberry juice
* 1 bottle (32 ounces) apple juice
* 2 cups orange juice
* 3/4 cup lemon juice
* 2 cinnamon sticks (3 inches each)
* 24 whole cloves, divided
* 1 orange, sliced

Directions:
In a large kettle, combine tea and sugar. Add the juices, cinnamon sticks and 12 of the cloves. Bring to a boil and boil for 2 minutes. Remove from the heat. Serve warm or cool. Garnish punch bowl with orange slices studded with remaining cloves. Yield: 12-16 servings.

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Warm Christmas Punch

Warm Christmas Punch

Red-hot candies add rich color and spiciness to this festive punch, and the cranberry juice gives it a little tang. Our children always request it for our December 25th brunch. -Julie Sterchi, Harrisburg, Illinois

SERVINGS: 8
METHOD: Slow Cooker
TIME: Prep: 5 min. Cook: 2 hours

Ingredients:

* 1 bottle (32 ounces) cranberry juice
* 1 can (32 ounces) pineapple juice
* 1/3 cup red-hot candies
* 1 cinnamon stick (3-1/2 inches)
* Additional cinnamon sticks, optional

Directions:
In a 3-qt. slow cooker, combine juices, red-hots and cinnamon stick. Cook on low for 2-5 hours. Discard cinnamon stick before serving. Use additional cinnamon sticks as stirrers if desired. Yield: 2 quarts.

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Christmas Wassail

Christmas Wassail

"After everyone is served cups of steaming, spiced cider, we all give the wassail toast," Patricia Atkins, Palmer Lake, Colorado, says of the ancient beverage. "Be whole. Good health to you."

SERVINGS: 24
TIME: Prep: 40 min. Cook: 25 min.

Ingredients:

* 3 medium McIntosh or Rome apples
* 1/2 cup water
* 2 gallons apple cider or juice, divided
* 2 medium navel oranges, halved and sliced
* 2 medium lemons, halved and sliced
* 1-1/2 cups sugar
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1 cinnamon stick (3 inches), halved

Directions:
Core apples and cut in half. Place cut side down in an 8-in. square baking dish. Pour water around apples. Bake, uncovered, at 375° for 20-25 minutes or until tender.

Cool slightly; scoop out pulp and place in a blender. Discard apple peel. Add 1/2 cup cider to the blender; cover and process until smooth.

In a Dutch oven, combine the oranges, lemons, sugar, nutmeg, cloves, cinnamon, pulp mixture and remaining cider. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard orange and lemon slices and cinnamon stick if desired. Yield: about 2 gallons.

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Chilled Christmas Punch

Chilled Christmas Punch

A blend of juices gives this punch a little pizzazz. For a more tart flavor, substitute cranberry juice for the cran-apple juice. —Edna Hoffman, Hebron, Indiana

SERVINGS: 15-20
TIME: Prep: 10 min. + chilling

Ingredients:

* 2 cups water
* 3/4 cup sugar
* 1/2 teaspoon ground cinnamon
* 1 can (46 ounces) pineapple juice, chilled
* 4 cups cran-apple juice, chilled
* 1 liter ginger ale, chilled

Directions:
In a saucepan, bring the water, sugar and cinnamon to a boil; stir until sugar is dissolved. Chill. Just before serving, combine the syrup mixture, juices and ginger ale in a punch bowl or large pitcher. Serve over ice. Yield: 3-3/4 quarts (15-20 servings).

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Christmas Glow Punch

Christmas Glow Punch

With a pretty crimson color, this sweet tropical beverage is perfect for the holidays. Have the punch base chilling in the refrigerator, then add the ginger ale and sherbet just before serving.

SERVINGS: 14
TIME: Prep/Total Time: 10 min.

Ingredients:

* 4-1/2 cups tropical punch
* 1 cup cranberry juice
* 1 can (6 ounces) pineapple juice
* 1/3 cup lemon juice
* 2 to 3 cups chilled ginger ale
* 1 pint raspberry sherbet

Directions:
In a 2-qt. container, combine the punch and juices. Cover and refrigerate until chilled. Just before serving, transfer to a small punch bowl. Stir in ginger ale; top with scoops of sherbet. Yield: About 2 quarts.

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