Christmas Punch HOLIDAY WASSAIL Red Berry Wassail Old
Fashioned Fruit Punch Wassail with Tea
Christmas Punch Serving Size : 16 -------- ------------ --------------------------------
1 Can Frozen Lemonade -- 12 oz. 1 Can Frozen Orange Juice
Concentrate 1 Qt Cranberry Juice 2 cup Tea, Brewed --
(strong) 2 cup Water Strawberries -- opt. quantity 1 Qt
Ginger Ale Vodka -- to taste as desired
If desired, the lemonade, orange juice, cranberry
juice, and tea may be mixed ahead. At serving time,
add the water, strawberries, and ginger ale. Vodka may
also be added at serving time. Recipe By : Mrs. L.
Douglas Curnutte
HOLIDAY WASSAIL
1 gallon apple cider 1 large can pineapple juice
(unsweetened)
3/4 cup tea (can use herb tea)
Place in a cheesecloth sack: 1 Tablespoon whole cloves 1
Tablespoon whole allspice 2 sticks cinnamon
This is great cooked in a crock pot. Let it simmer very
slowly for 4 to 6 hours. You can add water if it evaporates
too much. Your classroom will smell wonderful and the
students will love it! Serves 20.
Red Berry Wassail 10 cups
8 cup Water 4 ea Cranberry teabags 10 ea Whole
allspice 16 ea Whole cloves 1 ea 12 oz can frozen
raspberry/ -- cranberry concentrate
Place all ingredients in a saucepan & bring to a boil.
Remove from the heat & set aside. Let rest for 10 minutes.
Remove the teabags & spices & serve while still hot.
"Vegetarian Gourmet", Winter 1995
Old Fashioned Fruit Punch
4 cups Tea; cold 4 cups Orange juice 4 Lemons; juice of 4
Oranges; thinly sliced 2 cups Sugar; to taste 12 cup Ginger
ale 4 cups Soda water; or sparkling war 16 cup Cracked ice 1
bunch Mint; fresh
Combine tea, juices, orange slices and sugar. Stir until the
sugar dissolves. Chill. Add ginger ale and soda just before
serving. Garnish with fresh mint.
SERVES: about 50 The Non-Drinker's Drink Book by Gail
Schioler
Wassail with Tea
1 quart hot tea 1 quart cranberry juice 1 quart apple juice
3 pieces cinnamon sticks (2 inches long) 12 whole cloves 1
cup sugar 2 cups orange juice
4/4 cup lemon juice 1 orange, sliced into halves 1 lemon,
sliced into halves
Combine all ingredients. Bring to boil. Pour into bowl and
float orange and lemon slices. Makes 4 quarts or 20-punch
cup servings.
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