Slow Cooker Spiked Wassail

• Produce

  • 5 Cooking apples, small firm
  • 1 Orange, medium

• Baking & Spices

  • 4 (4-inch cinnamon sticks
  • 15 Allspice berries
  • 1/4 cup Brown sugar, firmly packed dark
  • 27 Cloves, whole

• Drinks

  • 2 qt Apple juice or apple cider, unfiltered
  • 1 qt Cranberry juice cocktail

• Beer, Wine & Liquor

  • 2 cups Calvados

• Liquids

  • 1/2 cup Water

Found on chowhound.com

Description

Ingredients

• 2 quarts unfiltered apple juice or apple cider
• 1 quart cranberry juice cocktail
• 1/4 cup firmly packed dark brown sugar
• 27 whole cloves
• 15 allspice berries
• 4 (4-inch) cinnamon sticks
• 5 small firm cooking apples of your choice
• 1/2 cup water
• 1 medium orange
• 2 cups Calvados

Directions

• 1Combine the apple juice, cranberry juice, and brown sugar in a 6-quart slow cooker. Place 12 of the cloves, the allspice berries, and the cinnamon sticks in a small piece of cheesecloth and tie with kitchen twine to make a bag. Add to the slow cooker, cover, and cook on low for 4 to 5 hours. 2Meanwhile, heat the oven to 375°F and arrange a rack in the middle. Stud each apple with 3 of the remaining cloves and place in an 8-by-8-inch baking pan. Add the water and bake until the apples are just a bit tender when pierced with a knife, about 45 minutes. Remove from the oven and set aside. 3After the juices have stewed for 4 to 5 hours, add the apples to the slow cooker. Using a vegetable peeler, remove the orange peel in wide strips, making sure to avoid the white pith, and add the peels to the slow cooker. 4Remove the spice bag and stir in the Calvados. Serve hot (leave the slow cooker on to keep the cocktail warm). Share This RecipePrintEmailSave (170)