Valley Breeze

The Valley Breeze Woonsocket North Smithfield 11-15-2018

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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84 Holidays 2018 | THE VALLEY BREEZE Though it sounds like a German word, wassail is a punch from the U.K. It comes from the Old English waes hael, or be hale, referring effects of a cup of the warm, fortifying mulled cider. It's made famous by the carol "Here We Come A Wassailing." History The earliest versions of wassail were made from sweet mead warmed and combined with toasted crabapples that boiled in the mead until they burst. This drink, called lambswool, was traditionally consumed around Lammas Day, the first harvest festival of the year. That drink evolved into a mulled wine, cider or fruit juice concoction, spiced and sweetened. Modern reci- pes frequently start with fruit juices instead of wine; mulled wine is a separate but similar warming holiday drink. Wassail bowls Wassail bowls, according to crafts- man and researcher Stuart King, were traditionally made of lignum vitae or guayacan, a hard and durable wood from South America. They were huge goblets, essentially, usually ornate and perched on a thick stem. Today, we can sub out a good punch bowl or, to keep the drink warm and toasty, the slow cooker. Wassail 2 quarts apple cider 2 cups orange juice ½ cup pineapple juice 1 teaspoon lemon juice 1 tablespoon brown sugar 2-3 cinnamon sticks Dash of ground cinnamon Dash of ground cloves, or to taste 1. Combine all the ingredients in a large saucepan and bring to a boil. Remove the cinnamon sticks and transfer to a slow-cooker on low for party service. For a toasty adult bev- erage, add a tot of rum or bourbon to the cup. – © 2018 Green Shoot Media Wassail NOV-15-2018-MAG-CL-88-Laura.indd 84 11/7/18 10:44 AM

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