Wassail was originally not a drink, but a practice of carroling. In Merry old England carrolers would bring a cup with them, and, as they sang before the homes of wealthy citizens, their mugs would be filled with a hot spiced ale, often with a roasted apple slice floating in it.
This recipe is a variation on that ancient theme.
1 bottle burgundy or claret
1/2 cup water
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon mace
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 cups sugar
6 baked apples
Heat the bottle of red wine. Meanwhile separate the eggs. Beat the yokes and whites separately, then fold both together (egg whites should be stiff). Put spices in water and heat for afew minutes to release flavor.
Now pour all into a punch bowl along with baked apples. Serve warm.
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