This is another Junior League favorite. Make it in the winter and serve it at a cold-weather brunch. You could keep this hot in a slow cooker, turned to the low setting, for several hours.
Recipe information
Yield
makes 1/2 quarts
Ingredients
2 cups Fresh Cranberry Juice (page 240)
1 quart Lemonade (page 241)
6 whole cloves
2 cinnamon sticks
Preparation
Step 1
Bring the cranberry juice, lemonade, cloves, and cinnamon sticks to a boil in a large saucepan. Reduce the heat. Simmer the wassail, covered, for about 1 hour.
Step 2
Using a slotted spoon, strain out and discard the cloves and the cinnamon sticks.
Step 3
Pour into mugs and serve.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
