Wassail Bowl
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
- Servings 16 or more
Ingredients
- 3 oranges
- About 30 whole cloves
- 3.7 liters (1 gallon) unfiltered apple cider
- 1.8 liters (8 cups) cranberry juice
- 198 grams (1 cup) sugar
- 4 cinnamon sticks
- 10-15 ml (2-3 teaspoons) Angostura bitters
- 45 ml (3 tablespoons) whole allspice berries
- 237 ml (1 cup) amber rum
- 237 ml (1 cup) dark rum
Preparation
1. Stud the oranges with the cloves. In a large heavy-bottomed pot mix together the cider, cranberry juice, sugar, oranges, cinnamon sticks, and allspice berries.
2. Heat to a simmer. Stir until the sugar has dissolved and allow mixture to steep on the lowest heat for 1 1/2 hours.
3. Add the rum just before serving. Strain into a heat-proof punch bowl and ladle into cups, or keep on the heat and serve as needed to just in-from-the-cold guests.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
