Mulled Cider (English Wassail)

Wassail was a traditional Christmas and New Year toast, derived from the Anglo-Saxon words for "to your health" - "waes hael", the recipe of the same name is a spiced and very alcoholic hot beverage that was offered to visitors throughout the festive period, or in some cases taken around the community in a large wooden bowl decorated with evergreen leaves (usually holly and ivy) and festoons of bright red ribbons. There is no definitive recipe for "wassail" the drink, as it varies from county to county, and was often dependant on local ingredients and libations such as ale, cider, apple juice and fruit, or whatever was used to "top" the wassail bowl up as it was taken around to individual houses in the local community. A traditional English Wassail originates from Suffolk which is a delectable hot, spiced mulled cider with sherry and port and is served with the all important baked apples. A Yorkshire version called "Lamb's Wool" is made with ale instead of cider and is served when the apples have burst, so the pulp looks like lamb's wool in the mulled ale.

6 small apples, cored
6 tsp. soft brown sugar
1 orange
6 cloves
caster sugar (200 g)
cider (2 L)
port (300 mL)
sherry or Madeira (300 mL)
2 sticks cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
1 lemon, halved

Preheat oven to 400°F (200°C, Gas Mark 6).

Cut around the middle of each apple with a sharp knife and place them in an oven proof dish. Fill each apple core cavity with a tsp. of sift brown sugar. Stick the cloves in the orange and place it with the apples in the dish. Add a little water, about 6 Tbsp. and roast in the preheated oven for 30-45 minutes, or until the apples are soft but still retain their shape.

Leave the apples in the dish to keep warm and take the orange out - cut it in half and place it on a large sauce pan. Add the rest of the ingredients and the juices from the apple roasting dish to the sauce pan and gently heat until the sugar has dissolved.

Bring the mixture to the boil and then turn it down immediately and keep it warm until you need to serve it.

When you are ready to serve the wassail, ladle the fruit and spiced into a large punch bowl and then pour the wassail into the bowl. Add the apples by floating them on top and serve straight away in warmed mugs or cups.

The apples can be eaten afterwards as a delectable dessert with cream or custard.

Makes 6-8 servings.