1984 Greenwood Jaycees Recipe Book

Cookbook page 43

Wassail, Hot Mulled Punch

WASSAIL      (Continued)
                                          V*
Boil sugar, cloves, berries, water, cinnamon sticks and ginger for
10 minutes. Cover and let sit 1 hour. Strain. Add orange juice, lemon
juice and cider or apple juice. Serve cold or reheated. Makes 5 gallons.
For punch bowl add lemon and orange slices.

HOT MULLED PUNCH                                           Beth Smock

11/2 quart bottle cranberry
  juice
2 quart apple juice
1/2 c. brown sugar
1/2 tsp. salt
4 cinnamon sticks
11/2 tsp. whole cloves

Combine juices, sugar and salt in pot, may use crock pot. Tie cinnamon
sticks and cloves in cheesecloth and place in pot. Simmer for 2 hours.
Remove spice bag and serve hot. Leftovers can be refrigerated and
reheated as needed. Serves 28 4oz. servings.                  ô