Mulled Cider

Wassail is really nothing more than mulled cider. Ben Watson included other recipes in his book Cider Hard and Sweet, including this one that have paraphrased from page 136:

½ gallon sweet cider (not feremented)
4-6 cinnamon sticks
6 cardamom pods, crushed
1 whole nutmeg, cracked open
10-12 whole cloves
6 allspice berries (optional)
4-6 anise pods (optional)
Zest of lemon or orange, cut into thin strips

Put all ingredients in t pot and bring to a boil over medium heat, then reduce heat and simmer for 15 minutes. Strain out spices by pouring though a cheesecloth lined colander. Pour into cups and serve hot. Sometimes served with 1 ½ cups of rum or brandy after straining. Serves 8 to 10 people

Or… you can buy mulling spices that are in prepackaged tea bags. It might not be as good of blend, but it would be easier to do, especially if it is your first time making mulled cider. These same spices are wonderful as a mulled wine. Yeilds 15 to 20 servings.

I have my own simple little sweet cider recipe that is quite simple. I place about 3 quarts of apple juice in a cock pot set on low along with 1 quart of cranberry juice and a few cinnamon sticks. I let it cook for a few hours, and I will serve it either warm or chilled. It just gets this wonderful spiced sweetness about it.

Other sweet cider recipes can be found online or in Cider Hard and Sweet by Ben Watson or Cider: Making, Using & Enjoying Sweet and Hard Cider by Annie Proulx and Lew Nichols.