Mulled Cider & Baked Apples: Wassail

Welcoming the Season with Mulled Cider and Baked Apples: Wassail

Ah, the magic of the holiday season! As the world outside wraps itself in frost and sleeps under winter’s dark sky, we retreat indoors, where warmth, light, and the laughter of loved ones transform our homes into sanctuaries. In these sacred spaces, we weave memories, share stories, and celebrate the simple joys of togetherness.

One cherished tradition in my family is crafting homemade mulled apple cider, a traditional brew that infuses the house with magic and fond memories.  This year, I turned to The Spirited Kitchen by Carmen Spagnola for a new twist—and oh, what a delight it has been! Imagine the air thick with the enchanting aroma of cinnamon, nutmeg, and clove, swirling like an invitation to cozy up by the fire. Picture yourself wrapped in a soft blanket, a steaming mug in hand, your heart warmed as much by the flavors as by the company you keep.

This recipe will certainly be added to our holiday traditions!  I hope it sprinkles a little holiday magic into your home too. Here is a glass raised to sacred spaces, simple pleasures, and the warmth of shared traditions!

A Dash of History, a Sprinkle of Magic

According to Carmen Spagnola, “Apples were said to grant the power to foretell the future and open a portal to the Otherworld, in Welsh tradition known as Avalon or Apple Land. This is a perfect recipe to use for your wassail.”

Throughout history, the fruits and spices that flavor our holiday tables have carried rich layers of meaning and magic. Apples have long symbolized love, abundance, and connection to the divine, while cinnamon was burned in temples to purify and protect. Nutmeg and cloves, once rare treasures of the spice trade, were believed to bring luck and ward off illness. Ginger has always been a fiery ally for courage and vitality, and star anise, with its celestial shape, whispers of dreams and guidance from the heavens. Allspice, blending the essence of cinnamon, nutmeg, and cloves, is a fragrant reminder of balance and unity.

Together, these ingredients form a sensory tapestry of warmth, prosperity, and protection, perfect for rituals of celebration and connection. Whether simmering in a pot of mulled cider or nestled in a baked apple, their energies invite comfort and joy while honoring traditions of the past.

Now, let’s bring a little of this enchantment into your home with a recipe that captures the spirit of the season!

Makes About 2 Quarts:

6 small firm baking appels, such as Honeycrisp, Braeburn, Pink Lady, or Jonagold

1 cup demerara sugar

2 teaspoons ground cinnamon

2 teaspoons ground ginger

2 quarts raw pressed apple juice

1/4 teaspoon freashly grated nutmeg, plus more for serving

2 cinnamon sticks

10 whole cloves

6 allspice berries

6 whole star anise, plus 6 more for garnish

1/2 cup brandy (optional)

1.2 cup bourbon (optional)

Preheat the oven to 350°F.  Scoop out the core of each apple without penetrating the bottom so you end up with six little apple buckets that will hold the sugar and spice blend.  Mix together the sugar, cinnamon, and half of the ginger.  Fill each apple with this mixture and top each with a star anise.  Save any of the sugar mixture that's left over.  Bake the apples for about 30 - 40 minutes until they are softened but not yet collapsing.  Remove from the oven and allow to cool. 

Pour the apple juice into a large pot on the stove over medium heat.  Add the ground nutmeg, whole spices, and remaining ground ginger, and whisk in any leftover sugar mixture until it has fully dissolved.  If you want stronger spice flavors, you can allow the juice to cool to room temperature and refrigerate overnight.  To serve, strain the spices from the juice and reheat to between 160°F and 180°F.  Pour into a punch bowl or pretty pot and add the baked apples.  If you're making a hard apple cider, add the alcohol now and pour a half jigger each of brandy and bourbon into serving glasses and pour the hot cider over the top.  Sprinkle with freshly grated nutmeg and serve.